2 1/2 whole (or 5 halves, chicken breasts), cut into bite-size pieces
1 c. sour cream (low fat or reg.)
1 c. cream of mushroom soup (undiluted), rinse can with
1 tbsp. white wine
2 tsp. lemon juice
1 stack Ritz crackers
1 tbsp. poppyseeds
1 stick melted butter

Boil chicken for 30 minutes; cool. Mix cooled chicken with sour cream, soup, wine and lemon juice. Put in buttered casserole (1 quart size). Top with crackers, crushed and mixed with poppyseed and the stick of melted butter. Bake uncovered, 30 minutes.