-1 (10 3/4-oz.) can cream of chicken soup, undiluted
-1 (16-oz.) container sour cream
-3 teaspoons poppy seeds
-31 round buttery crackers, crushed (we used a sleeve of Ritz Crackers)
-1/4 cup butter, melted
Stir together cracker crumbs and melted butter; sprinkle evenly over casserole.
Bake at 350° for 35 to 40 minutes or until hot and bubbly.
After she made them we put them in these tin pans and just put them in the freezer for whenever we wanted them. You can either fix it right then or freeze it for later, either way it is SO simple to make!