Poppyseed Chicken

3-5 cooked chicken breasts
1 can cream of chicken
1 can cream of mushroom
8 oz sour cream
1 roll crackers
1/2 stick butter
2 T poppyseeds

*Tear or cube chicken. Put in bottom of casserole dish.
*Mix together both soups and sour cream. Spread over chicken.
*Crush crackers. Spread over mixture.
*Drizzle butter and poppyseeds.
*Bake at 350 for 30 minutes or so--til bubbly.

Notes:
Our family eats this A LOT! I always have the ingredients for this on hand. It is pretty flexible...if you have 2 cream of chickens and no cream of musrooms, or vice versa, use what you have. You can use ritz or club crackers. We like Club b/c they have a 'buttery-er' taste. I don't even have this written down, so the measurement on the poppyseeds may be off. I just sprinkle them out!
I often serve this with rice to make it go farther, especially if we have company. Just make whatever kind of rice you like, then spread a spoonful of casserole over the rice.

Chicken Spaghetti

3-5 Chicken breasts
1 can cream of chicken soup
1 can fiesta nacho cheese soup
1 lb velveeta (1/2 big box)
1 can rotel
spaghetti noodles

*In a medium bowl make rotel dip--melt velveeta and rotel tomatoes in the microwave. Pour into 9x13 casserole dish.
*Boil chicken. Cool them, tear them, put in casserole dish.
*In same water you just boiled chicken in, boil spaghetti noodles. (I use a slotted spoon to get some of the "chicken floaties" out.
*Add soups over chicken.
*Add drained noodles.
*Mix it up.
*Bake on 350 for 20-30 minutes until heated through.

Notes:
If it's not creamy enough when you mix it all up, add a little velveeta. IF still not creamy enough, add a little milk to keep the cheese from becoming too sticky.
This is a yummy, cheesy casserole! The velveeta makes it a little pricey, though.