2 pounds boneless chicken breast or thighs
1 can cream of chicken soup
8 oz. carton sour cream
1 TBSP poppy seeds
1 1/2 cups buttery cracker crumbs (Ritz or Townhouse)
1/2 cup melted butter
In a large saucepan stew chicken. When cooled, cut in to bite size pieces and place in a 2 quart casserole dish. In a bowl mix soup and sour cream. Pour over chicken. For topping, mix cracker crumbs, melted butter and poppy seeds. Sprinkle over the top. Bake in a 350 degree oven for 30 minutes, or bubbly hot. Enjoy!
