8 to 10 boneless, skinless chicken breasts
1 to 2 cans cream of chicken soup
1 pt. light sour cream
2 c. crushed Ritz crackers (1 tube)
3 Tbsp. melted butter
1 Tbsp. poppy seeds
1/2 c. sliced almonds
Put chicken breast in flat baking dish. Mix the soup and sour cream and spread on top. Mix the crackers, butter, and poppy seeds together and sprinkle on top of the cream mixture. Sprinkle sliced almonds on top. Bake at 350 for about 45 minutes.
1 comment:
I usually do not put all the sour cream in making it less calories, it tastes just as good. I also use whole wheat ritz crackers. If you cook this with frozen chicken it will take longer to cook, at least an hour. This is great served with rice.
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