Ingredients
| 1 tbsp. | butter or | | margarine | | 1 pkg. (8 oz.) | sliced fresh mushrooms | | 5 cups | cubed cooked chicken | | 1 can (10-3/4 oz.) | cream of chicken soup | | 1 container (8 oz.) | sour cream | | 1 jar (2 oz.) | pimiento, drained and diced |
Topping
| 1/2 cup | butter or | | margarine, melted | | 1-1/3 cup | finely crushed butter-flavored crackers | | 2 tsp. | poppy seeds |
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Instructions
In a skillet, melt butter. Sauté, mushrooms until tender. Stir in chicken, soup, sour cream and pimiento; mix well. Spoon mixture into a greased 2-qt. casserole. In a small bowl, combine topping ingredients. Sprinkle over the chicken. Bake at 350°F for 20 minutes.
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