4-5 chicken breasts
2 cans cream of chicken soup
1 16oz container of sour cream
1 sleeve Ritz or Towne House crackers
¼ c. butter
2-3 T poppy seeds
Rice or potatoes
Cook chicken and shred it or cut it up into bite-size pieces. Put into the bottom of a 9x13 inch pan. Mix together sour cream and soup. Pour over chicken. Crush the crackers and mix them with the butter (melted) and poppy seeds. Sprinkle over soup mixture. Bake at 350 degrees for 25 minutes. Serve over cooked rice or baked potatoes.
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