Parmesan Poppy Seed Chicken Casserole

This is a quick and delicious casserole. My 4 year-old picky eater ate every bite. Roasting the chicken and adding parmesan cheese change the flavor of this great classic.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 3  boneless skinless chicken breasts, yield three cups
• 2  teaspoons seasoning salt
• 1  tablespoon cracked black pepper
• 1 (10 3/4ounce) can  condensed cream of chicken soup, undiluted
• 8  ounces sour cream
• 1  tablespoon poppy seed
• 1 1⁄2 cups  buttery crackers, crushed (about one sleeve)
• 1⁄2 cup parmesan cheese, divided
• 1⁄4 cup butter, melted

Directions

1. Place chicken breast in lightly greased baking dish, season with seasoned salt, and pepper. Bake at 450 for 30-35 minutes, until breasts are done. Remove from oven and reduce heat to 350°F.
2. In medium bowl add cream soup, sour cream, poppy seeds, and 1/4 cup of parmesan cheese. Stir well.
3. Chop chicken and add to bowl of soup and sour cream mixture. Stir well.
4. Place chicken in a lightly greased 11x7x1 1/2 inch baking dish, spread evenly.
5. Combine crushed crackers, 1/4 cup of parmesan cheese, and butter and sprinkle over chicken mixture. Bake uncovered at 350°F for 30 minutes.
6. Note: You do not have to roast the chicken, I just prefer the layer of flavor. You can also use fat-free sour cream and soup to save fat.