Ingredients
3 cups cubed cooked chicken breast2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 cup reduced-fat sour cream2 teaspoons poppy seeds1 cup crushed reduced-fat butter-flavored crackers (about 25 crackers)3 tablespoons reduced-fat butter, melted1/3 cup grated Parmesan cheese
Preparation
Preheat oven to 350°. In a large bowl, combine chicken, soup, sour cream and poppy seeds. In a small bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir remaining crumbs into chicken mixture.
Transfer to an 11x7-in. baking dish coated with cooking spray. Top with reserved crumbs; sprinkle with cheese. Bake, uncovered, 30-35 minutes or until bubbly.
