3 whole chicken breasts, about 1 lb. each
Water
Salt
10 3/4 oz. can cream of chicken soup
8 oz. dairy sour cream
1/2 c. butter
35 (1 stack) Ritz crackers, crushed, or scant 1 2/3 c. crushed Ritz
3 tbsp. poppy seed

Rinse chicken breasts. Place in 4 qt. Dutch oven. Cover with cold water. Lightly salt water. Bring to boil. Cover pan. Simmer for 1 hour until chicken is tender. Separate chicken from skin and bones. Refrigerate chicken. Cut cold chicken into bite size pieces. Put in 8 x 8 inch pan. Combine soup and sour cream in medium mixing bowl. Beat until well blended. Spread over top of chicken. Melt butter in 1 1/2 qt. saucepan. Remove from heat. Stir in cracker crumbs. Sprinkle over casserole. Spread into even layer. Sprinkle with poppy seed. Bake at 350 degrees for 30 minutes or until heated through. Serves 6.