Poppyseed Chicken Casserole

Cover the chicken with water in a large stockpot and bring water to a boil. Cook until done, but don’t cook the chicken too long. You don’t want it to dry out; it will continue to cook a little bit in the oven. Let the chicken breasts cool off, then cut into small bite-size pieces. Mix the chicken with the cream of chicken, cream of celery, and sour cream. Put this mixture into a lightly greased 9×13 pan.

Put the Ritz crackers into a Ziploc bag and use a rolling pin to crumble the crackers. Add the poppyseed to the bag. Melt 4 tablespoons butter, then add to the bag. Shake to distribute the butter. Sprinkle the cracker mixture over the casserole.

Bake for 30 minutes at 350F. Let sit for 5 to 10 minutes before serving.