Ingredients:
4 chicken breasts
1 can cream of mushroom soup ( low fat/low sodium ok)
8 ounces sour cream ( light OK – NOT fat-free)
2 packages round buttery crackers ( I like Ritz – low fat OK)
1/2 cup butter or 1/2 cup margarine
1 tablespoon poppy seeds
salt and pepper
Directions:
Preheat oven to 350*.
Poach chicken until no longer pink.
Shred chicken and season with salt& pepper to taste.
Add soup and sour cream to shredded chicken.
Mix well.
Set aside.
Crush crackers into fine crumbs.
Add poppy seeds.
Melt butter.
Combine well with cracker/poppy seed mixture.
Set aside.
Spread chicken mixture in bottom of 9×13 baking pan.
Cover evenly with cracker topping.
Bake uncovered for 15-20 minutes at 350*.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.