Parmesan Poppy Seed Chicken Casserole - cooking recipe

Ingredients

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

Preparation

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\u00b0F.
In medium bowl add cream soup, sour cream, poppy seeds, and 1/4 cup of parmesan cheese. Stir well.
Chop chicken and add to bowl of soup and sour cream mixture. Stir well.
Place chicken in a lightly greased 11x7x1 1/2 inch baking dish, spread evenly.
Combine crushed crackers, 1/4 cup of parmesan cheese, and butter and sprinkle over chicken mixture. Bake uncovered at 350\u00b0F for 30 minutes.
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.