Poppy Seed Chicken Casserole

“When you don’t know what to say, a casserole says plenty.” – Sheri Castle

Sheri Castle’s compilation of casserole recipes is as vast as the Blue Ridge Mountains from which she hails. This comforting casserole utilizes the ingredients from your pantry to create a dish suitable for a Tuesday night family dinner or a Saturday night card game with friends.

Excerpted from The Southern Living Community Cookbook: Celebrating Food & Fellowship in the American South by Sheri Castle. Copyright © 2014 Time Inc. Books. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.

Makes 6 servings

1 (10 3⁄4-oz.) can cream of chicken soup,  undiluted
1 (16-oz.) container sour cream
3⁄4 cup fresh peas
3⁄4  cup chopped carrots
3 tsp. poppy seeds
3 cups chopped cooked chicken
31 round buttery crackers, crushed
1⁄4 cup butter, melted  

1. Preheat oven to 350°. Lightly grease an 11- x 7-inch baking dish.

2. Stir together first 5 ingredients in a large bowl. Stir in chicken. Pour  into baking dish.

3. Toss together cracker crumbs and butter. Sprinkle over chicken mixture. 

4. Bake at 350° for 35 to 40 minutes or until hot and bubbly. Let stand 5 minutes before serving.