6 chicken breast, cooked & pulled from bone
2 cans cream of chicken soup
1/4 c. water
10 oz. Monterey Jack cheese
2 rolls Ritz crackers
2 sticks butter, melted
1 c. sour cream
3 tbsp. poppy seeds

In 13 x 19 inch pan put chicken strips salt and pepper to taste. Put aside. In saucepan add soup, sour cream and water heat. Add Monterey cheese melted add 2 tablespoons poppy seeds mix. Pour over chicken. In bowl crush crackers. Add butter and poppy seeds. Sprinkle over chicken. Bake at 350 degrees for 30 minutes.