My Lightened Veggie Version Of Poppy Seed Chicken

• 1 lb vegetarian chicken strips (may use up to 1 1/2 lbs for you want more or larger servings)
• 1 (10 3/4 ounce) can low-fat cream of chicken soup (may use 2 cans if it seems to dry to you)
• 8 ounces fat free sour cream
• 1/2 a stack saltine crackers, crushed
• 1 tablespoon poppy seed
• 1 tablespoon olive oil, no need to use the more expensive extra virgin here

1. Preheat oven to 350u0b0F.
2. Mix two cans of soup with sour cream in a deep sided casserole and combine well.
3. When well mixed stir in the "chicken" until well separated and coated with the soup mix.
4. Place crackers in a plastic bag and gently crush them.
5. Add poppy and shake to mix and then over the chicken and soup mixture.
6. Drizzle the oil over the crackers.
7. Bake for 30-40 minutes until it begins to bubble around edges and the crackers are golden brown.

chicken, lowfat cream of chicken soup, sour cream, crackers, poppy seed, olive oil

Taken from www.food.com/recipe/my-lightened-veggie-version-of-poppy-seed-chicken-381251 (may not work)