3 c. cooked chicken
1 can cream of chicken soup
8 oz. sour cream
1 stick butter, melted
1 1/2 c. Ritz crackers, crumbled
1 tbsp. poppy seed

Preheat oven to 350 degrees. Place chicken in bottom of 1 1/2 quart casserole. Blend chicken soup and sour cream and pour over the cut up chicken. Then combine butter, poppy seed and crackers and sprinkle over top. Bake 30 minutes.