I know….I forgot last week.  I’m going to try to stay on top of this whole recipe thing.  This week’s installment is a yummy recipe that is high in fat….but tasty!  I try to keep the fat down a little by using low fat incredients.

2 chicken breasts, cubed
2 cloves of garlic
olive oil to saute
1 cup of light sour cream
1 can cream of chicken soup, lowfat
1-2 Tbsp poppyseeds
1-2 sleeves of Ritz crackers (I use one but if you want more of a crust use another)
1/2 stick butter, melted

Turn oven to 375 degrees.  Saute the chicken with the garlic and olive oil.  When no longer pink add in the sour cream, cream of chicken soup, poppyseeds and salt and pepper, to taste.  Crumb up the crackers with a rolling pin and mix in a bowl with the butter.  In a square baking dish, spray with Pam and add half the crackers on the bottom.  Place the chicken mixture on top and finish with the rest of the crackers on top of the chicken.  Cook in oven for 30 minutes. 

I serve this on top of Jasmine rice cooked in chicken broth.  Another good side is steamed carrots in the microwave and when they are done I add a couple Tbsp of butter and one Tbsp of prepared horseradish.  Mix well.

Enjoy!