Simple Saving Savvy

4 Boneless Skinless Chicken Breasts
2 cups 99% fat free chicken broth
16 oz. light or fat-free sour cream
1 can 98% fat-free cream of chicken soup
1-2 tablespoons poppy seeds (more or less to taste)
1 sleeve Reduced-Fat Ritz crackers
No fat buttery spray or cooking spray

• Place chicken breast and broth in medium sauce pan with lid and cook until done.
  Let cool in broth, then shred or chop.
• In large bowl, mix chicken, sour cream and soup.
• Spray 8×11 cooking dish. Spread chicken mixture evenly in dish.
• Sprinkle with poppy seed.
• Top with crackers. Spray top with cooking spray.
• Bake in 350 oven for 30-45 minutes or until mixture is bubbly and crackers are golden.
• Serve over pasta.

Chicken Tenders (14) or (3) Chicken Breast cut into (14) strips
1 Package Manicotti
Garlic Salt
1 Jar Pasta Sauce
3/4 cup water
2 cups Mozzarella cheese (shredded)

• Mix Pasta Sauce with water and set aside.
• Sprinkle chicken with garlic salt
• Stuff each manicotti shell with one strip of chicken. Try stuffing from both ends if it makes it easier.
• Spread 1/4 cup pasta sauce in bottom of 9×13 baking dish. Place manicotti in single layer.
• Pour remaining sauce over pasta shells and cover tightly with foil.
• Bake at 350 for 1 hour.
• Remove foil, top with cheese and bake until cheese is melted and bubbly.

**You can make this the day before, cover with foil and refrigerate. Then back at 400 for 20-30 minutes. Remove and top with cheese and continue baking until melted.

**Jazz it up a little by adding ricotta, spinach or whatever ingredients you choose.