4 chicken breasts
2 cans cream of chicken soup
1 (8 oz.) carton sour cream
1 roll Ritz crackers, crushed (40 crackers)
1/3 c. butter
1 tbsp. poppy seeds

Boil chicken breasts until done. Remove meat from bones and dice. Melt butter in medium sized pan. Add crushed crackers and poppy seeds to melted butter. Combine soup with sour cream in bowl. Arrange ingredients in layers in casserole dish or 9 x 13 inch pan as follows: Soup mixture, diced chicken, cracker mixture, ending with cracker mixture on top. Bake, uncovered, at 375 degrees until bubbly, about 30 minutes.