Ingredients
- 2 pimientos drain
- 1 cream of chicken soup
- 5 cups chicken cubed (cooked)
- 1 cup sour cream
- 1 3/8 cups crackers (crushed)
- 1/2 cup margarine melted
- 8 ounces mushrooms (sliced)
- 1 tablespoon margarine
- 2 teaspoons poppy seeds
In a skillet, melt margarine. Saute mushrooms until tender. Stir in chicken, soup, sour cream and pimiento; mix well. Spoon mixture into a greased 2-quart casserole. In a small bowl combine topping ingredients (1/2 cup margarine, the crushed crackers and 2 teaspoons poppy seed). Sprinkle over the chicken. Bake at 350 degrees for 20 minutes.
