6 chicken breasts (boneless, boiled, and diced)
2 (10 oz. ea.) cans cream of chicken soup (I use 98% fat free)
1 (8 oz.) tub dairy sour cream (I use reduced fat)
1 1/2 individual packs/tubes (about 8 oz.) Ritz crackers, crushed
2 tbsp. poppy seeds
1/2 cup (1 stick) butter, melted

Preheat oven to 350°F.

Place diced cooked chicken on the bottom of a 9x13-inch baking dish sprayed with non-stick cooking spray (Pam).

In a bowl, combine soup and dairy sour cream. Pour mixture over chicken.

Mix crushed crackers and poppy seeds in a bowl or Ziploc bag, and pour evenly over the chicken. Drizzle melted butter over cracker/poppy seed layer.

Bake COVERED in 350°F oven for 35 minutes. Remove cover and bake an additional 5 minutes.

Let stand for a few minutes before serving.

Serve with brown rice or biscuits.

Submitted by: Shannon W.