6 chicken breasts
2 cans cream of mushroom soup
1 (16 oz.) carton sour cream
1 c. grated Cheddar cheese
1/2 tsp. garlic salt
1 1/2 c. cracker crumbs
1 tbsp. poppy seeds
1 stick butter, melted

Bake chicken, then cut into pieces. Put in shallow 9 x 13-inch pan. Mix cream of chicken soup, sour cream and garlic salt. Pour over chicken. Sprinkle Cheddar cheese on top. Mix cracker crumbs, poppy seeds and butter. Spread on top.

Bake at 350°F for 35 to 45 minutes.