Poppy Seed Chicken Bake


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!