6 chicken breasts, pulled into strips and cooked
2 cans cream of chicken soup
1 c. sour cream
8 oz. Monterey Jack cheese, grated
1/4 c. water
3 tbsp. poppy seeds
1 roll crushed Ritz crackers
1 stick melted butter

Line casserole dish with chicken which have been cooked. Mix soups, water and sour cream. Stir in cheese and 1 1/2 tablespoons seeds. Pour over chicken. Mix remaining seeds, butter and crackers. Sprinkle over chicken and bake at 350 degrees for 30 minutes. May be served over rice.