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1) In enough water (lightly salted) to cover all of the chicken, boil chicken at low rolling boil for 45 minutes to 1 hour (until no longer pink in the center).
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Shred chicken into small pieces.
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2) Mix soup and sour cream together completely.
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Stir in the shredded chicken.
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3) Grease a 9 X 13 casserole dish, and pour the soup/chicken mixture into it.
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4) Crush the Ritz crackers and sprinkle this all over the chicken mixture.
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Sprinkle poppy seeds on top of this.
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Melt the butter and drizzle it over the top of everything.
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5) Preheat oven to 350 degrees (F) and bake for 30 minutes.
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COOKS NOTES
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*You may also bake the chicken in the oven and then shred it up.
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Try both the boil method and the baked method they both are very tasty but the chicken texture changes.
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See which one you like better!
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* This is a large casserole.
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If you would like to split it in halves, you can do so.
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You can get smaller square casserole dishes and prepare them both.
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Halve your ingredients and set one up completely like the recipe says and cook it.
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For the other half of ingredients, prepare a pan but DO NOT add the crumbs, seeds or margarine to the top.
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You can freeze the chicken mixture, and just add the seeds, crackers and butter when it is thawed and ready to cook.
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*This goes very well with a vegetable on the side.
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My family loves a green veggie with this such as a spinach salad, green beans or some steamed broccoli.
