Recipe: Easy Chicken Casserole
Description: A sure crowd pleaser that could not be easier. Use low sodium products to reduce salt content. I use leftover cooked chicken sometimes in lieu of cooking the breasts.
Ingredients: [{"text": "4 chicken breasts"}, {"text": "1 tablespoon onion, minced"}, {"text": "1 chicken bouillon cube"}, {"text": "1 cup sour cream"}, {"text": "1 (10 1/2 ounce) can cream of chicken soup"}, {"text": "1 (10 1/2 ounce) can cream of celery soup"}, {"text": "1 (8 ounce) can sliced water chestnuts"}, {"text": "1 (7 ounce) can sliced mushrooms"}, {"text": "1 cup shredded cheddar cheese"}, {"text": "27 Ritz crackers (1 package)"}, {"text": "2 teaspoons poppy seeds"}, {"text": "3/4 cup of melted margarine"}]
Instructions: Boil chicken,onion, boulion cube in enough water to cover chicken, until done.
Cool and remove meat from bone and break into small pieces-put aside.
In large mixing bowl, combine the soups, sour cream, water chestnuts and mushrooms.
Add chicken meat and mix all ingredients well.
Line a large casserole dish with part of the  whole Ritz crackers.
Pour soup mixture evenly over crackers.
Sprinkle cheese over mixture, then crumble remaining crackers over this. Sprinkle poppy seed on top of crackers.
Sprinkle melted butter over entire mixture and place dish in a pre-heated 400 degree oven.
Heat until recipe is bubbly hot.
