1 lg. chicken, cooked and cubed (4 lb.)
1 can cream of chicken soup
1 c. sour cream
1 roll Ritz crackers, crushed
1 stick butter, melted
2 tbsp. poppy seeds

Place cubed chicken in lightly greased 13 x 9 x 2 baking dish. Combine soup and sour cream. Pour over chicken. Sprinkle with Ritz cracker crumbs. Pour melted butter on top, moistening all cracker crumbs. Sprinkle with poppy seeds. Bake at 350 degrees for 25 to 30 minutes, until bubbly. Poppy seed chicken can be prepared ahead. Bake just before serving.