Poppy Seed Chicken

     What would I do without pinterest?  It is a very ending supply of delicious recipes (and a few that aren't so great) all in one easy location.  I don't have to remember which of my 50 cookbooks I was flipping through last week when I found something I might want to make for dinner tonight.  This particular recipe comes from The Girl Who Ate Everything, one of the blogs I really like.  It was pretty good, although I must say it was too buttery for my liking.  Next time I make it, I will definitely cut the amount of butter in half.

5 cups chicken, cooked and shredded
1 cup sour cream
2 cans cream of chicken soup
1 tsp. Worcestershire sauce
1 tsp. celery salt
1 tsp. garlic powder
2 tsp. lemon juice
¼ tsp. pepper
2 cups crushed Ritz crackers (about 1½ sleeves)
½ cup butter, melted (I thought this was way too much, next time I will try ¼ cup)
1 tbsp. poppy seeds

     Preheat oven to 350°.  Place the shredded chicken in the bottom of a 9 x 13 casserole dish.  In a medium bowl, combine the sour cream, soup, Worcestershire sauce, celery salt, garlic powder, lemon juice, and pepper.  Pour the mixture over top of the chicken.  Crush the crackers and mix together with the butter and poppy seeds.  Pour over top of the sour cream mixture.  Bake for 30 minutes.  Makes 8 servings.

Nutritional information per serving:  397 calories, 21 grams of fat, 23 carbohydrates, 31 grams of protein, 1 gram of fiber.  **Calculated using reduced fat sour cream, healthy request soup, and only ¼ cup of butter.**