2 1/2 lb. chicken breasts
1 can cream of chicken soup
1 (8 oz.) c. sour cream (yogurt can be substituted)
2 tbsp. chopped onion (onion flakes can be used)
1 tbsp. poppy seed
1 stack Ritz crackers
1 stick butter

Parboil chicken for 10 minutes. Mix soup, sour cream and onion. Separate chicken into bite size pieces. Put into casserole dish. Cover with soup and sour cream mixture. Mix poppy seed with crushed Ritz cracker crumbs and melted butter. Spread over top of chicken and sour cream mixture.

Bake at 350 degrees for 35 to 40 minutes. Serves 5 to 6.