5 cups chicken breasts, cooked and cubed
1 16 oz container sour cream
1 can condensed cream of chicken soup
1/2 cup white wine
3 tsp Worchestire sauce
1 tsp sage
1 T minced garlic
1 T hot sauce
2 T honey mustard dressing
1/4 tsp pepper
salt to taste
1 cup shredded sharp cheddar cheese
2 cups crushed Ritz crackers or crushed pretzels
1 stick melted butter
1 T poppyseeds
Preheat oven to 350 degrees.
Boil raw chicken breasts with lemon pepper until done. I like to boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.
Stir together the condensed soup, sour cream and other eight ingredients.
Top with shredded cheese.
In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and cheese
Bake for 30 minutes in the preheated oven at 350, until the top of the casserole is browned and the sauce is bubbly.