6 chicken breasts (halves)
1 can cream of chicken soup
1 c. sour cream
1/2 c. white wine
1 stack Ritz crackers
1 stick butter
1 1/2 tbsp. poppy seed

Use boneless, deboned chicken breasts (cut in half) or boil chicken breasts and debone and remove skin. If using deboned boneless chicken breasts, bake in oven 1 hour with some butter brushed over. Bake, covered at 350 degrees. Place chicken in baking dish, cover with mixture of soup, sour cream and wine. Cover with crushed crackers. Sprinkle with poppy seeds. Pour melted butter over top. Cover and refrigerate for 24 hours. Bake uncovered at 350 degrees for 1 hour.