Poppyseed Chicken

Poppyseed Chicken
I use all Healthy Request Soup (low fat) and low fat sour cream, so it's at least a little less fattening than the original recipe (although the original tastes better ). I also serve it over basmati rice - which tastes really good. Add a salad or veggie and your meal is complete. If you're going to freeze it, just leave the cracker topping in a ziplock bag and then add it and the melted butter before baking. Enjoy!

2 c. diced chicken
1 can cream of chicken soup
1 can cream of mushroom soup
3/4 stick butter
1 c. sour cream
1 tube Ritz crackers 2 tbsp. poppyseed

Mix diced chicken with undiluted soups. Add sour cream and salt and pepper to taste. Roll Ritz crackers with rolling pin in plastic bag until finely crushed. Add poppyseed and melted butter. Put chicken and soup mixture in buttered casserole and top with the crackers and butter mixture. Bake 25 to 30 minutes at 350 degrees.