Poppy Seed Chicken

This recipe is low in fat. However, if you are not concerned about that use the regular items instead of the reduced fat and or reduced sodium items listed.

NEED:
2 cans of reduced-fat, reduced sodium cream of chicken soup (10 3/4 oz. cans) unprepared.
1 ( 8 oz) carton light sour cream
4 cups of cooked chicken breast, chopped
2 cups diced carrots
2 cups diced celery
30 reduced fat buttery round crackers
2 tablespoons light butter, melted
1 tablespoon poppy seeds
cooking spray

Preheat oven to 350 degrees.
In large bowl, combine the soup, sour cream, chicken, carrots and celery.
Lightly spray a 9 x 13 baking dish with cooking spray.
Put chicken mixture in dish.
Crumble crakers. Crumble into small, about pea sized, pieces. Do not crumble too fine or they will not brown.
Top the chicken mixture with the crackers and drizzle with melted butter.
Sprinkle with poppy seeds and bake for 30 minutes or until bubbly and crackers are lightly browned.
If the crackers are getting too dark, cover with foil and continue to bake.

ENJOY!