2 lbs. chicken breasts
1 (8 oz.) carton sour cream
1 can cream of chicken soup
1 stick butter
1 1/2 c. cracker crumbs (Ritz preferred)
1 heaping tbsp. poppy seeds

Stew chicken until tender, debone, place pieces flat down in baking dish. (I did this much, then wrapped dish, placed in refrigerator. Did the following in the afternoon.) Mix sour cream and soup well, pour over the chicken. Melt butter, mix with cracker crumbs and poppyseeds. Sprinkle over chicken. Bake in 350 degree oven for 30 minutes. Serves 6.