1/2 stick butter
2 Tbls. poppyseeds
2 (14 oz) cans cream of chicken soup
6 boneless/skinless chicken breast
16 oz reduced fat sour cream
1 sleeve Ritz crackers
1/2 cup french fried onions
Boil chicken and chop into very small pieces. Mix soup, sour cream, and poppyseeds together. Add chopped chicken. Place in 9 x 13 casserole pan. Crush crackers and mix with onions. Melt butter and mix with crackers and onions. Spread crackers mixture on top of chicken mixture. Cover with foil. Bake for 25- 30 minutes at 350 degrees. Remove foil and cook for another 5 minutes so crackers will brown.
This freezes well. Just get it prepped and put in freezer.