Ingredients:

4 boneless, skinless chicken breasts

1 can cream of chicken soup

8 ounces sour cream

1 sleeve of Ritz crackers

1/2 to 1 stick butter or margarine

 poppyseed (to taste)

Cook chicken breasts until tender.  Tear or cut into bite sized pieces.  Place in casserole dish.  Mix soup and sour cream and spread over chicken.  In a medium sized bowl, melt 1/2 to 1 stick of margarine or butter (the original recipe I had for this calls for a whole stick, but I don’t use quite that much for health’s sake).  Crush one sleeve of Ritz crackers and mix into the melted butter.  Spread this on top of soup mixture.  Sprinkle with poppyseed and bake at 350 degrees for 30 minutes.