Southwest Poppyseed Chicken Casserole

4-5 chicken breast (or meat from Costco chicken)

1 C sour cream

1 can Cream Of Chicken

1/4 C milk

3/4 t garlic salt

1/2 t pepper

1 t cumin (or to taste)

1 1/2 TBS dried onion flakes (or 2 TBS finely chopped onion)

1 can diced chilies (optional)

1 TBS poppy seed

1-2 C monterrey jack cheese - shredded

4 TBS butter

1 sleeve Ritz Crackers - crushed

Boil chicken, shredded or diced, and lay in baking dish. Mix together sour cream, soup, milk, spices, and poppyseeds. Top chicken with cheese and pour sauce on top to completely cover casserole. Melt butter and mix well with crushed Ritz crackers (I do this in a big ziploc). Spread crumb mixture on top. (Then I sprinkle LIGHTLY with poppyseeds.) Bake 350 for 40 minutes until golden and bubbly.* I like to serve over rice.

If you have a small chopper for small dicing or pureeing you can put your chilies in there to make them unnoticeable to the eye. These give great flavor and even though they are mild some kids have issues with these.