12 boneless, skinless chicken breasts
2 c. sour cream
2 (11 oz.) cans cream of chicken soup
1/2 c. white wine
2 sleeves of Ritz crackers, well crushed
2 1/2 sticks butter, melted
Poppy seed

Preheat oven to 350 degrees. Line bottom of a 9 x 13 pan with chicken. Mix sour cream, soup, and wine and pour over chicken. Top with cracker crumbs. Drizzle butter on top and sprinkle with poppy seed. Bake at 350 degrees for 30 minutes.