4 whole boneless, skinless chicken breasts
1 (8 ounce) container sour cream
1 can cream of chicken soup
1 roll Ritz crackers, crushed
1/2 cup butter
2 tablespoons poppy seeds

Preheat oven to 350 degrees F.

Poach chicken breasts in water until tender and done; cut into pieces. Place into a 13 x 9-inch pan.

Mix sour cream and soup together; pour over chicken. Mix crackers and poppy seeds and sprinkle over chicken and soup mixture. Pour melted butter over topping. Bake for 30 minutes or until bubbly.

Makes 6 servings.