Poppy Seed Chicken

• 4 skinless, boneless chicken breast halves
• 1 stick unsalted butter, melted
• 1 sleeve buttery round crackers (such as Ritz, crushed)
• 1 ½ tsp poppy seeds, ½ tsp for filling and 1 tsp for topping
• 1 (8 oz.) container sour cream
• 1 (10.75 oz.) can condensed cream of chicken soup
• 2 c. shredded Cheddar cheese

1.     Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.

2.     Preheat oven to 350° F.  Combine the butter, crackers, and 1 tsp poppy seeds in a saucepan and lightly toast; set aside.

3.     Blend the sour cream, cream of chicken soup, and ½ tsp poppy seeds in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.

4.     Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.