Ingredients
- 2 pimientos drain
- 1 cream of chicken soup
- 700 gr chicken cubed (cooked)
- 240 ml sour cream
- 130 gr crackers (crushed)
- 110 gr margarine melted
- 80 gr mushrooms (sliced)
- 14 gr margarine
- 6 gr 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 litre casserole. In a small bowl combine topping ingredients ( half cup margarine, the crushed crackers and 2 teaspoons poppy seed). Sprinkle over the chicken. Bake at 180ºC or 20 minutes.
