Poppy Seed Chicken Casserole Destiny Peterson

8 chicken breast halves, cooked, skinned boned and cut into strips

2 Cans Cream of chicken soup ¼ cup water

1 cup sour cream 8 oz. Monterey Jack cheese, grated

3 Tbsp. Poppy seeds divided into 2 (1 ½ Tbsp)

2 Stacks of Ritz crackers crushed ½ cup Melted Butter (1 stick)

Optional: - ½ lb fried and crumbled bacon

Arrange chicken strips in a 9 x 13” baking dish and add a dash of salt and pepper. Stir soup and water in saucepan over medium heat to remove lumps. Remove from heat and add sour cream. Stir in cheese and ½ of the poppy seeds and stir until mixed evenly. Pour goop over the chicken strips. Mix the other half of poppy seeds, cracker crumbs and melted butter together and stir. Sprinkle this stuff over the casserole. Sprinkle bacon over casserole if desired. Bake in 350° degree preheated oven for 30 minutes or until bubbly. EAT THE HECK OUT OF IT1