Lemon Poppy Seed Chicken

6-8 ounces sour cream
1 can cream of chicken soup
2 tablespoons fresh lemon juice (about 1 small lemon)
1/2 teaspoon poultry seasoning
Salt, to taste
Pepper, to taste
2 pounds chicken, cooked and cut into small pieces
1 cup sliced mushrooms, optional

Topping:
1 stick (1/2 cup) butter, melted
2 cups buttery round crackers, crushed
1 tablespoon poppy seeds

Mix together first six ingredients. Add chicken and mushrooms and gently stir until well combined. Spread mixture into a lightly greased 13 x 9-inch baking pan.

Combine topping ingredients and sprinkle over the top. Bake at 350 degrees F for 25-30 minutes. Garnish with sliced lemons. Serve over rice.