12 chicken breasts, boned and skinned
2 cans cream of chicken soup
1 1/2 pt. sour cream
1/4 c. cooking sherry
35-40 Ritz crackers
4 tbsp. poppy seeds
6 tbsp. butter

Boil the chicken until tender. Cut in chunks and place in the bottom of a 2-quart casserole dish. Combine soup, sour cream and sherry. Mix well. Add salt and pepper to taste. Pour sauce over chicken. Do not mix, just spread on top. Crush crackers and mix with poppy seeds. Spread cracker mixture over sauce. Melt butter and sprinkle over cracker mixture. Bake at 350 degrees for 30-40 minutes. Can be made the day before serving.