8 chicken breasts
2 cans cream chicken soup
16 oz. sour cream
1/2 c. milk
1 tube Ritz crackers
1/2 stick butter
2 tsp. poppy seeds

Cook chicken breasts. Add salt, pepper and seasoned salt to taste. Save broth. Cut chicken into small pieces. Place in baking dish (approximately 9 x 13).

In saucepan, heat until blended and warm the chicken soup, sour cream and milk. Add small amount of chicken broth if necessary. Pour over chicken. Crush Ritz crackers. Melt butter and pour crumbs into butter. Add poppy seeds into cracker mixture. Pour cracker mixture over chicken.

Bake at 355°F just until bubbly.