Ingredients

2.5 lbs boneless chicken breasts

1 lb boneless chicken thighs

1 can cream of chicken soup (healthy request or fat-free)

2 cups (16 oz) light sour cream

2 Tbsp poppy seeds

1 cup chicken broth

1 sleeve buttery whole wheat crackers

Preparation

  1. Cook the chicken breasts and thighs using your favorite cooking method. I usually put in slow cooker with a cup of water for 4-6 hours on LOW. This also gives you your needed chicken broth. Shred or chop cooked chicken. If you are in a real rush, you can even buy a rotisserie chicken and shred that.
  2. In large bowl, mix: soup, sour cream, poppy, seeds, and chicken broth. Mix in shredded chicken.
  3. Spread chicken mixture into 9 x 13 casserole coated with cooking spray.
  4. Top with crushed crackers. Spray top with cooking spray. I cannot bring myself to melt a stick of butter and pour it over the crackers, like many recipes suggest. I’ll take my butter in a slice of pound cake for dessert. Trust me, the crackers will brown into a nice crunchy topping.
  5. Cover with foil. Bake 30 min at 350 degrees. Remove cover and bake an additional 10 minutes until crust is brown and casserole is bubbly.