6 to 8 chicken breasts, skinned and deboned
2 cans cream of chicken soup
1 (8 oz.) carton sour cream
1 tube Ritz crackers, crushed
2 tsp. poppy seeds
1 1/2 sticks butter

Cook chicken breast and season to taste. Cut into bite size pieces and place in a large casserole dish suitable for baking. Mix soup and sour cream and pour over chicken. Crush the crackers and combine with the poppy seeds and sprinkle over the soup mixture. Melt the butter and pour over the cracker layer. Bake at 350 degrees for 30 to 40 minutes until bubbly. Serves 6 to 8.