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Lemon Chicken Casserole
4 chicken breasts, cooked, chopped
1 (10 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup lemon juice
1 sleeve round butter-flavored crackers, crushed
1/2 cup (1 stick) butter or margarine, melted
3 tablespoons poppy seeds
Sprinkle the chicken over the bottom of a greased 9 x 13-inch baking pan.
Combine soup, sour cream and lemon juice in a bowl; mix well. Pour over the chicken.
Sprinkle the cracker crumbs over the layers.
Drizzle butter over the cracker crumbs.
Sprinkle the poppy seeds over the top.
Bake at 350 degrees F for 30 to 45 minutes.
Makes 4 servings.
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