1 sm. chicken, cooked, deboned and chopped or 2 (5 oz. cans chicken, drained)
2 (10 1/2 oz.) cans low-salt cream of chicken soup
4 oz. sour cream
1 tube round crackers, crushed
1 tbsp. poppy seed

TOPPING:

1 tube round crackers, crushed
2 tbsp. butter, melted
Poppy seed for garnish

In large bowl combine chicken, soup, sour cream, crackers and poppy seed; mix well. Turn into a 12-inch casserole dish. Top with buttered cracker crumbs and garnish with poppy seed. Bake at 325 degrees until bubbly, about 25 minutes. Remove from oven and garnish with sprigs of parsley, if desired. Yield: 4-5 servings.

TIP: Double the recipe and freeze half (unbaked) for later use.