2 1/2 lb. boneless skinless chicken breasts
2 cans cream of chicken soup
1/4 c. water
8 oz. grated Monterey Jack cheese
1 c. sour cream
2 tbsp. poppy seed
1 stick round crackers
1 stick melted butter

Cube chicken and brown in skillet. Heat soup, water, cheese and sour cream. Add 1 tablespoon poppy seed. Pour over chicken. Pour chicken mixture into casserole dish. Crumble crackers and mix with melted butter and 1 tablespoon poppy seed. Spread over other ingredients.

Bake 30 minutes at 350°F.