PERFECT POPPY SEED CHICKEN

My daughter's friend shared this recipe for POPPY SEED CHICKEN several years ago.  We have chicken quite a bit, and it's nice to occasionally have a different way of preparing it.  The recipe makes a lot, so we often divide it in half.  It can be frozen, so half of it can be frozen for later and the other half can be baked to enjoy now.  If you're watching your weight, I have tried it with reduced and lite versions of the ingredients, and it was still yummy. 

POPPY SEED CHICKEN

8-10 chicken breasts, cooked & cut into pieces

2 cups sour cream

1 can cream of chicken soup

1/4 cup green onion, chopped

2 cups crushed Ritz Crackers

5 Tablespoons butter, melted

1 Tablespoon poppy seeds

1 1/2 cup shredded cheddar or jack cheese

Cook chicken until tender and cut into pieces about the size of a silver dollar.   Set aside.  In a large bowl, combine sour cream, soup, chopped green onions, and shredded cheese.  Turn into a casserole dish and sprinkle with a crumb mixture of crushed Ritz Crackers, melted butter and poppy seeds.  Bake at 350 degrees for 25-30 minutes, or until bubbly.  A good chicken dish alternative served with steamed broccoli and fresh fruit.  Enjoy!