4 to 8 skinless, boneless chicken breast fillets
2 cans cream of mushroom soup
12 oz. sour cream
1 sleeve Ritz crackers, crushed
2 tbsp. poppy seeds
1/4 c. butter

Rinse chicken fillets and place in the bottom of greased baking dish, side by side. Mix together soup and sour cream and pour over chicken. Mix together crushed Ritz crackers and poppy seeds. Spread over soup mixture. Dot with butter. Bake at 350 degrees for 3/4 to 1 hour.