Poppy Seed Chicken!

I had never had this dish before I met my hubby-to-be, but it was a dish that he grew up with that always brings him back to his childhood, and now we have it pretty regularly. It's easy, one-dish, yummy, and oh so filling! Definitely a weeknight family pleaser! ENJOY!

Poppy Seed Chicken

Ingredients:

• Vegetable oil
• Seasoning salt/garlic salt
• 4 boneless, skinless chicken breast halves
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 (10.5 ounce) can cream of mushroom soup
• 1 cup sour cream
• 2 (8 ounce) packages buttery, round crackers, crushed (I always use Ritz crackers)
• 1 tablespoon poppy seeds (I don't know what they do, but they are a necessity for this recipe!)

Directions:

1. Season chicken breasts lightly with the seasoning salt/garlic salt and cut into bite-sized pieces. Heat oil in a skillet over medium-high heat. Cook chicken until no longer pink. Set aside to cool.
2. Preheat oven to 350 degrees F. 
3. Place the chicken into a bowl with the cream of chicken and cream of mushroom soups, sour cream, poppy seeds, and one of the packages of crushed crackers. Stir until well-blended, then transfer mixture to a 9x13 inch shallow baking dish. Spread the other package of crushed crackers evenly across the top of the mixture.
4. Bake mixture in the preheated oven for 30 minutes, or until heated through and lightly browned on top.