1 stick butter (DO NOT SUBSTITUTE WITH MARGARINE)
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 8-oz carton sour cream
1 tablespoon poppy seeds
1-1/2 cup crushed Waverly or Club crackers *

Cut chicken into 1-inch strips. Melt butter over medium heat in a medium-sized skillet. Saute chicken just until done. Remove chicken from pan and cool enough to handle. Remove pan from heat. Tear chicken into bite-sized pieces, place in a bowl and mix with sour cream and soup. Pour into a 9 x 13 - inch casserole.

Add cracker crumbs and poppy seeds to reserved butter in skillet. Mix well. Spread evenly to top of chicken mixture. Bake uncovered at 350° for 30 minutes. Allow to stand 10 minutes before serving.

* You can use Ritz crackers instead of Waverly or Club, but the other two are preferred.