My mom used to use Ritz crackers for casserole toppings all the time when I was little. This Lemon Chicken Casserole is not one of her recipes but as soon as I saw it I thought of her.
The recipe calls for chicken breast halves but I have also made it with shredded chicken and it is just as good and works well for brunches.
Preheat oven to 350 degrees. Place chicken in 9 x 13 baking dish. Combine sour cream, soup and lemon juice and pour over chicken.
Crumble crackers and mix in poppy seeds and melted butter. Sprinkle topping over chicken mixture. Bake until lightly browned and bubbly, about 30 minutes.
See another one of my favorite recipes here called Chicken and Wild Rice Casserole. I can not even count how many times I have made this recipe for friends and family.
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