Ingredients
1 tablespoon butter1/2 pound fresh mushrooms, sliced5 cups cubed cooked chicken1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup sour cream1 jar (2 ounces) diced pimientos, drainedTOPPING:1/2 cup butter, melted1-1/3 cups finely crushed butter-flavored crackers2 teaspoons poppy seeds
Preparation
In a large skillet, melt butter. Saute mushrooms until tender. Stir in the chicken, soup, sour cream and pimientos.
Spoon mixture into a greased 2-qt. baking dish. In a small bowl, combine the topping ingredients. Sprinkle over the chicken. Bake at 350° for 20-25 minutes or until heated through and topping is browned.
