4 chicken breast halves, cooked and boned
1 c. dairy sour cream
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 1/2 c. crushed rice round crackers
1 tbsp. poppy seed
1/2 c. butter, melted

Cut chicken into bite size pieces; place in 1 1/2 quart greased baking dish. Mix sour cream and soup; spread over chicken. Combine cracker crumbs, poppy seed, and butter. Sprinkle over casserole. Preheat oven to 350 degrees. Bake, uncovered, 30 minutes or until golden brown. Makes 6 servings.