Poppyseed Chicken

Poppy Seed Chicken
3-4 chicken breasts, grilled and diced OR boiled and shredded
1 can cream of chicken soup
1 cup sour cream
1 sleeve Ritz crackers, crushed
2 Tbsp. poppy seeds
1/4 cup butter, melted
           Preheat the oven to 350 degrees.  Combine the soup and sour cream in a baking dish.  Add the chicken and stir it into the soup mixture. In a quart sized ziploc bag, crush the Ritz crackers.  Add the poppy seeds and melted butter to the bag of crackers and shake to mix together.  Pour the cracker mix over the chicken and spread evenly to cover the chicken.  Bake for 25 minutes or until the crackers are slightly golden brown and the soup mixture bubbly around the edges of the baking dish.  Serve over baked potatoes or rice.