3 whole (or more) chicken breasts (I use boneless, skinless)
1 (10 oz.) can cream of celery soup (fat-free)
1 (10 oz.) can cream of chicken soup (fat-free)
1 (12 oz.) tub dairy sour cream (fat-free)
1 tbsp. lemon juice
2 tbsp. poppy seeds, divided
2 tbsp. corn starch
1 tbsp. onion powder
1 tbsp. garlic powder
15 crackers, crumbled (Ritz reduced-fat)
1/4 cup (1/2 stick) butter, melted

Place chicken in 9x13-inch pan that has been prepared with non-stick cooking spray (Pam).

Cover with onion and garlic powder. Bake chicken at 350°F until done, about 30 minutes if not frozen.

Remove chicken from pan, saving about 1/4 cup of broth. Shred chicken and place back in pan.

Mix cornstarch and broth together and place in mixing bowl. Combine both soups, dairy sour cream, 1 tablespoon poppy seed and lemon juice with broth mixture. Mix well. Spread mixture over chicken.

Note: Mixture should be creamy but not runny. Add more cornstarch if necessary.

In another mixing bowl, combine crackers and melted butter until butter is absorbed.

Sprinkle remaining 1 tablespoon poppy seed over chicken mixture. Top with cracker crumb mixture. Bake at 350°F for 25 minutes, or until just brown on top.

Enjoy!

Variation: May also add 1/2 cup reduced fat shredded cheddar cheese either on top of chicken mixture, or mixed in with soups, if desired.

Submitted by: MeM