Poppyseed Chicken by Jan Johnson

4 cups chicken
8 ounces sour cream
2 cans cream of chicken soup
1 1/2 sleeves of ritz crackers
3/4 cup melted butter
1 tablespoon poppy seeds

Mix first three ingredients together and set aside. Crush crackers and add butter and poppy seeds. Mix together well. Press 1/2 of this cracker mixture into a 9 X 13 pan cover with the chicken mixture. Top with remaining cracker mixture. Bake 1 hour at 350 degrees
Note: Goes well with rice