Poppy Seed Chicken Casserole

• 4 boneless skinless chicken breasts (about 3 c.)
• 1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (8 ounce) container sour cream
• Ritz cracker, 1 package
• 14 cup butter, melted
• poppy seed

1. Boil chicken til done (or use leftover chix);then cut up in cubes.
2. In large bowl, mix together soup& sour cream; add chicken and mix well.
3. Spread in rectangle baking dish.
4. Crush up crackers in sleeve and toss well with melted butter; sprinkle evenly over casserole.
5. Shake desired amount of poppyseeds over casserole.
6. Bake@ 350*degrees till golden brown& bubbly.

chicken breasts, cream of chicken soup, sour cream, cracker, butter

Taken from www.food.com/recipe/poppy-seed-chicken-casserole-64158 (may not work)