6 boneless chicken breasts, boiled/cooked
1 can cream of chicken soup                        
3/4 cup fat-free evaporated milk (or refrigerated plain Coffee-mate, non-dairy creamer)
1 cup low-fat sour cream
1 stack Ritz crackers, crushed
1/2 stick butter, melted
2 Tbsp. poppy seeds
1/2 cup sliced almonds

Boil chicken and let cool. Cut into bite-sized pieces. Add chicken to evaporated milk (or non-dairy creamer), sour cream and soup mixture. 

Melt butter in skillet. Sautee almonds, crackers and poppy seeds in butter. Spread soup/chicken mixture into greased casserole dish. Sprinkle poppyseed mixture on top.

Bake at 350-degrees for 40 minutes.