6 chicken breasts, cooked, skinned, and pulled into strips
2 cans cream of chicken soup
1 c. sour cream
8 oz. Monterey Jack cheese, grated
1/4 c. water
3 tbsp. poppy seeds
2 rolls Ritz crackers, crushed
1 1/2 sticks butter, melted

Arrange strips of chicken in the bottom of a casserole dish. Season to taste with salt and pepper. Stir together soup and water in a saucepan over medium heat and add sour cream. Stir in cheese and 1 1/2 tablespoons of poppy seeds. Pour over chicken strips.

Mix together remaining poppy seeds, melted butter and cracker crumbs. Sprinkle over chicken and bake at 350 degrees for 30 minutes.