Poppy Seed Chicken

I realize that everyone and their momma has their own version of this. This is our version...I don't know where I got it, but James says it's his favorite so I keep making it. This is a good one to make Saturday night and pop in the oven for 30 minutes when you get home from church the next day:

POPPY SEED CHICKEN INGREDIENTS

3 cups chicken breast, cooked and chopped bite-size
1 can cream of chicken soup (I use Healthy Request)
1 8-ounce tub light sour cream
1 sleeve of Ritz crackers (I use the store brand...you are going to cover them in butter anyway)
5 tablespoons butter, melted
1 teaspoon poppy seeds*

INSTRUCTIONS

(1) Preheat your oven to 350. Mix your soup and sour cream in a bowl.
(2) Add in your chicken, and spread it into a 2-quart casserole dish.
(3) Crush up your crackers in a separate bowl and add your melted butter. Stir to combine.
(4) Spread your buttered crackers on to of casserole. Sprinkle on the poppy seeds.
(5) Bake about 30 minutes and enjoy!

*I entirely made up that measurement. Just sprinkle them on until you think it's enough. Honestly, I have been out of poppy seeds for a good two months and have not bought anymore because I don't think it tastes any different without them :) James hasn't noticed either that our poppy seed chicken has been poppy seedless.