6 to 8 chicken breasts
2 cans cream of chicken soup
8 oz. sour cream
2 tsp. poppy seeds
1 1/2 sticks butter, melted
1 stack Ritz crackers (about 30)

Cook chicken breasts until tender. Remove from bone. Combine soup and sour cream in separate bowl. Place chicken in an oblong dish. Pour soup and sour cream mixture over chicken.

In separate bowl, crumble crackers and add poppy seeds. Sprinkle this over casserole. Pour melted butter over chicken.

Bake at 350°F until topping is brown and crunchy.