2 lbs. chicken thighs or breasts
1 (10 oz.) can cream of chicken soup
8 oz. sour cream (or sour dressing)
1 1/2 sleeves Ritz crackers, crumbled
4 tbsp. butter, melted
1 tbsp. poppy seeds (or to taste)
1/2 tsp. lemon juice

Cook chicken in roasting bag with small amount of butter and lemon juice, according to bag directions. When no longer pink (approximately 30 minutes), cool and tear into bite size pieces.

Lightly grease 11 x 17 x 2 inch baking pan with butter. Put chicken pieces in pan. Mix cream of chicken soup and sour cream together. Pour over chicken. Spread crumbled Ritz crackers over soup mix in pan (use additional crackers if needed - enough to cover casserole). Pour melted butter over crackers, making sure to coat each cracker with butter to prevent burning. Sprinkle poppy seeds over Ritz crackers. Cook at 400 degrees for 30 minutes.