Leslie's Poppyseed Chicken

This is not my favorite meal, but Sarah and John love it and request it every once in awhile...

It's from my dear friend, Leslie.

PoppySeed Chicken

2 cans cream of chicken soup
16 oz sour cream
4 boneless skinless breasts, cooked and cubed (save some broth)
1 tube Ritz crackers, crushed (easiest if you crush before opening tube!)
2 Tbsp poppy seeds
1/2 cup chicken broth 
1/2 cup melted butter (I use 1/4 instead)

Mix soups, sour cream, chicken, 1/2 tube of crackers, 1 Tbsp poppy seeds and chicken broth in a medium bowl. Spread in 9x13 dish. Sprinkle remaining crackers and seeds on top. Pour butter over top. Bake 25-30 minutes at 350. 

*I like to serve over noodles or rice...otherwise, it's mostly "cream" and chicken.

*I also use fat-free sour cream, and much less butter than called for.

*Sometimes I mix my cracker crumbs for the top with the melted butter and poppy seeds and pour it all over the top at once.