3 c. chicken (baked) (3 lb. fryer)
1 can cream of chicken soup
1 (8 oz.) container sour cream
4 oz. melted butter
1 1/2 c. crumbled Ritz crackers
1 tbsp. poppyseed

In 1 1/2 quart shallow baking dish, arrange chicken. Blend soup and sour cream; pour over chicken.

Combine butter, cracker crumbs and poppyseed, sprinkle over all. Bake at 350 degrees for 30 minutes or until hot. Serves 4.