Parmesan Poppy Seed Chicken Casserole

• 3 boneless skinless chicken breasts, yield three cups
• 2 teaspoons seasoning salt
• 1 tablespoon cracked black pepper
• 1 (10 3/4 ounce) 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

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 350u0b0F.
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 350u0b0F 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.

chicken breasts, salt, cracked black pepper, condensed cream, sour cream, poppy seed, buttery crackers, parmesan cheese, butter

Taken from www.food.com/recipe/parmesan-poppy-seed-chicken-casserole-205412 (may not work)