Instructions
4 small chicken breasts, cooked
1 can cream of mushroom soup
1 16-ounce carton sour cream
2 tablespoons poppy seeds
11/2 cups breadcrumbs
1 stick butter, melted
Cut cooked chicken breasts into chunks and set aside. Combine soup and sour cream together. In a separate bowl, mix poppy seeds, breadcrumbs and melted butter. In a greased 9 x 13-inch baking dish, layer half the chicken, half the soup mixture and half the crumb mixture. Repeat the layers. Bake at 350 degrees for 30-40 minutes.
