4 boneless skinless chicken breasts
2 cans (10 oz.) cond. cream chicken soup
1 carton (16 oz.) nonfat sour cream
1/2 pound ritz crackers, crushed
1 tablespoon poppy seeds
Cut chicken into bite size pieces. Place in a skillet with a little water, or chicken broth,
and stir fry until chicken is no longer pink and broth has evaporated.
Combine soup, sour cream, and chicken. Spread in a 9×13 baking dish. Sprinkle with
crushed crackers and with poppy seeds. Bake at 350 degrees for 30 minutes or until
hot and bubbly. Garnish with snipped parsley. Serve with fresh fruit.
