Poppyseed Chicken Casserole
| Yield: | 8 Servings |
| Categories: |
| 2 | lb | Boned and skinned chicken breast halves; cooked and chopped |
| 8 | oz | Fat-free sour cream |
| 1 | cn | Reduced fat cream of chicken soup |
| 1 | cn | Waterchestnuts; canned, sliced |
| 1 | c | Slivered almonds |
| 1/2 | c | Butter; (softened) |
| 1 1/2 | c | Crackers; coarsely crushed |
| 1/2 | c | Lowfat cheddar cheese; shredded |
| 2 | tb | Poppy seeds; (I used just under one Tbsp) |
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