2 lb. chicken breasts, cooked, boned and cubed (4 breasts)
1 can cream of chicken soup
8 oz. sour cream
1 1/2 c. Ritz cracker crumbs (45 crackers)
1 tbsp. poppy seed
1 stick melted butter

Cook chicken breasts in salted water 1 1/4 hours. After boning and cubing, place chicken in 9 x 13 dish. Mix sour cream and chicken soup. Pour over chicken. Mix cracker crumbs, poppy seed and melted butter. Spread over mixture.

Bake at 350 degrees for 30 minutes.