I like this recipe because it is easy to fix. It is one of family favorites and a recipe that I love to share with friends. The poppy seeds seem to give this chicken dish a special look, as well as a distinctive flavor.

Ingredients

• 1 tablespoon butter
• 1/2 pound fresh mushrooms, sliced
• 5 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 1 jar (2 ounces) diced pimientos, drained
• 1/2 cup butter, melted
• 1-1/3 cups finely crushed butter-flavored crackers
• 2 teaspoons poppy seeds

Directions

1. In a large skillet, melt butter. Saute mushrooms until tender. Stir in the chicken, soup, sour cream and pimientos.
2. Spoon mixture into a greased 2-qt. baking dish. In a small bowl, combine the topping ingredients. Sprinkle over the chicken. Bake at 350° for 20-25 minutes or until heated through and topping is browned.