6 chicken breast, cooked, skinned & pulled into strips
Salt to taste
Pepper to taste
2 cans cream of chicken soup
1/4 c. water
1 c. sour cream
8 oz. Monterey Jack, grated
3 tbsp. poppy seed
1 1/2 sticks butter, melted
2 rolls Ritz cracker, crushed

Arrange strips of chicken in the bottom of a 13 x 9 inch casserole dish. Season with salt and pepper. In a saucepan, combine soup and water. Stir over medium heat to remove lumps. Remove from heat. Add sour cream. stir in cheese and 1 1/2 tablespoons of the poppy seeds. Pour over chicken strips. Mix remaining poppy seeds, butter and crumbs. Sprinkle over chicken. Bake at 350 degrees for 30 minutes.

Serves 8.