INGREDIENTS

1. 3boneless skinless chicken breasts, yield three cups
2. 2teaspoonsseasoning salt
3. 1tablespooncracked black pepper
4. 1 (10 3/4 ounce)cancondensed cream of chicken soup, undiluted
5. 8ouncessour cream
6. 1tablespoonpoppy seeds
7. 1 1/2cupsbuttery crackers, crushed(about one sleeve)
8. 1/2cupparmesan cheese, divided
9. 1/4cupbutter, melted

DIRECTIONS

1. 1. Place chicken breast in lightly greased baking dish, season with seasoned salt, and pepper.Bake at 450 for 30-35 minutes, until breasts are done.Remove from oven and reduce heat to 350.
2. 2. In medium bowl add cream soup, sour cream, poppy seeds, and 1/4 cup of parmesan cheese.Stir well.
3. 3. Chop chicken and add to bowl of soup and sour cream mixture.Stir well.
4. 4. Place chicken in a lightly greased 11x7x1 1/2 inch baking dish, spread evenly.
5. 5. Combine crushed crackers, 1/4 cup of parmesan cheese, and butter and sprinkle over chicken mixture.Bake uncovered at 350 degrees for 30 minutes.
6. Note:You do not have to roast the chicken, I just prefer the layer of flavor.You can also use fat-free sour cream and soup to save fat.