6-8 chicken breast halves
2 cans cream soup of your choice (I prefer one can cream chicken and one can cream celery)
1 stick of butter, melted
1 1/2 tsp. poppy seeds
1 (8 oz.) carton sour cream

Mix soups and sour cream. Put half of the mixture in bottom of casserole (about 8 x 12 x 2 inch). Mix crumbs and poppy seeds. Roll chicken in melted butter, then in crumbs and lay on soup mixture. Cover with rest of soup mixture. Bake about 30 minutes at 350 degrees.