Poppyseed Chicken

6 Chicken Breasts
1 stick of Butter
2 cans of Cream of Chicken soup
1 small Sour Cream (8 oz)
2 tube of Ritz Crackers
2 tbsp of Poppy Seeds (can leave out)

Boil chicken and then shred into casserole dish. Mix soup and sour cream in a bowl and then pour evenly over chicken. Crumble crackers in a baggy and mix with poppy seeds. Spread on top of sour cream/cream of chicken soup mixture. Melt butter and drizzle over crackers.

Bake at 350 degrees for 30 minutes.

Good served with a salad and crescent rolls.