Jalapeno Chicken Casserole

Jalapeno Chicken Casserole 3 cups cooked chicken, cubed 2 cups cooked pasta (we used corkscrews) 1 Tbl. butter 8 ounces sliced fresh mushrooms 1-2 jalapenos, fine diced ½ tsp. dried thyme ½ cup slivered almonds 1 Tbl. poppy seeds 1 cup sour cream 1 can cream of chicken soup 1 Tbl. butter, melted 2 cups crushed Ritz buttery crackers Preheat oven to 375 degrees. Spray a 2-quart casserole with olive oil. In a large skillet, sauté mushrooms and jalapeno in 1 Tbl. butter and thyme until tender, about 7-8 minutes. Add in almonds, poppy seeds, sour cream, and chicken soup. Stir well to combine, then fold in cooked chicken and pasta. Pour into baking dish. In a small bowl combined cracker crumbs with 1 Tbl. melted butter. Sprinkle evenly over chicken mixture. Bake for 20 – 25 minutes until bubbly.