4 chicken breasts or 2 pkg. of chicken tenders
8 oz. sour cream
1 can cream of chicken soup
1 1/2 c. Town House crackers
1/2 stick butter
1 to 4 tbsp. poppy seed
rice

Boil and debone chicken. Cut into bite-sized pieces. Mix sour cream and cream of chicken soup. Add chicken. Stir well. Pour into a buttered casserole dish. Top with crushed Town House crackers. Drizzle melted butter over crackers. Sprinkle poppy seeds over top.

Bake at 350°F until bubbly (approximately 30 to 40 minutes). Serve over rice.

In memory of Frances Keller.