2 lb. stewed chicken breasts
1 (8 oz.) carton sour cream
1 can cream of chicken soup
1 tbsp. poppy seeds
1/2 c. bread crumbs
1/4 lb. stick of melted butter

When cool, debone chicken and place in casserole. Mix sour cream and chicken soup in separate bowl. Pour over chicken.

TOPPING: Melt butter and mix with crumbs and poppy seed. Sprinkle on top. Bake at 350 degrees for 30 minutes.