2 tubes Ritz crackers (crumbs)
2 sticks butter, melted and cooled (save 1 c.)
2 tbsp. poppy seed
5 large chicken breasts, deboned
salt
black pepper
onions
celery
1 (8 oz.) sour cream
2 cans cream of chicken soup

Mix crackers, butter and poppy seed together and pat into a 9 x 13-inch glass baking dish. (Save 1 cup for topping.) Parboil chicken with salt, black pepper, onions and celery. Place chopped up chicken over cracker crust. Cream sour cream and cream of chicken soup; spread over chicken. Sprinkle 1 cup of cracker mixture on top and bake 45 minutes at 350°F.