Poppyseed Chicken

Submitted by: Karen, aka Nana K, aka my mom. She is the queen of comfort food cooking. Thanks Mom!
This is a favorite of everyone in our family. It is the only "casserole" that Dean will admit to liking. I like it served over rice.

Ingredients
8 large Chicken Breasts (Boneless)
1 - 8 oz. carton sour Cream
1 can Cream of Mushroom or Chicken Soup
1 tube Ritz crackers
2 Bouillon cubes, chicken flavored
3 Tablespoons Poppy seeds
¼ stick Butter

Boil the chicken in a large stock pot, add the bouillon and cook slowly. Once chicken is done and cooled, cut into bite sized pieces.
In a large mixing blow, add 1 can of soup and 1 carton of sour cream and mix.
Add 2 cups of broth from the stock pot to the creamed mixture and stir well.
Place the cubed chicken into a 9 x 13 casserole dish and pour the creamed mixture over the chicken, mix well.
Crumble one tube of Ritz crackers and pour over the creamed mixture.
Sprinkle poppy seeds evenly over the top of the crackers.
Top with melted butter.
Bake in a pre-heated oven at 350° until the cracker top is brown and bubbly (usually about 20 minutes).