Ingredients
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1 lb vegetarian chicken strips (may use up to 1 1/2 lbs for you want more or larger servings)
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1 (10 3/4 ounce) can low-fat cream of chicken soup (may use 2 cans if it seems to dry to you)
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8 ounces fat free sour cream
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1/2 a stack saltine crackers, crushed
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1 tablespoon poppy seed
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1 tablespoon olive oil, no need to use the more expensive extra virgin here
Instructions
- Preheat oven to 350°F.
- Mix two cans of soup with sour cream in a deep sided casserole and combine well.
- When well mixed stir in the "chicken" until well separated and coated with the soup mix.
- Place crackers in a plastic bag and gently crush them.
- Add poppy and shake to mix and then over the chicken and soup mixture.
- Drizzle the oil over the crackers.
- Bake for 30-40 minutes until it begins to bubble around edges and the crackers are golden brown.