Chcken Poppy Seed Casserole

The first time I had this casserole, a young woman from Atlanta served it as a favorite recipe of her mother. The golden topping and tangy, creamy chicken are gently perked up by crunchy poppy seeds. I've found that it appeals to both children and adults, and with a nice salad, such as the Apple Spinach Salad (found in the recipe list to the left), this casserole helps make an easy, satisfying, nutritious meal. To give a boost in the nutrition department, experiment with reduced-fat sour cream, fat-free cream soups, and high-fiber cereal in place of the traditional butter crackers. Mary H. sent an email to let us know that her cousin makes this by sauteing the chicken in butter rather than boiling it. If you don't have dietary concerns, you should try that delicious tip! Thanks Mama Mary!

Chicken Poppy Seed Casserole
6 boneless skinless chicken breasts, cooked
1 can cream of celery soup (fat-free okay)
1 can cream of mushroom soup (fat-free okay)
1 (8 ounce) container sour cream (low-fat is fine)
1 package Ritz crackers crushed or 1 ½ c. crushed non-sweet, high-fiber cereal such as Fiber One
1/4 c. buttery spread, such as Smart Balance or butter, melted
¼ c. poppy seeds, or according to preferences
1 t. black pepper, or to taste
non-stick cooking spray

Preheat oven to 350. Boil chicken breasts until they are done or use left-over chicken. Cut the chicken into pieces or shred using a large fork. Spray a square baking dish with non-stick cooking spray. Mix soups, sour cream, poppy seeds, and black pepper in a bowl. Add chicken and stir well. Spread into baking dish. Combine crushed crackers or cereal with melted butter or Smart Balance. Spread over casserole. Bake until golden and bubbling.