Poppy Seed Chicken
2 lbs. Chicken breasts
1 (8 oz.) sour cream
1 can cream of chicken soup
1 ½ tubes Ritz crackers, finely crushed
1 Tbsp. poppy seeds
1 stick margarine, melted
Boil chicken in water until completely done. Cool and shred into a 9x13 inch pan. Mix soup and sour cream. Layer over shredded chicken. Mix poppy seeds, crackers and margarine. Spoon over soup mixture and smooth top. Bake in a 350° F oven for 20 to 30 minutes until thoroughly heated and bubbly.
(I serve with a tossed salad and French cut green beans.)