Ingredients
6 skinless, boneless chicken breasts, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 tablespoons dry sherry
8 ounces buttery round crackers, crushed
1 1/2 tablespoons poppy seeds
1/2 cup butter, melted
Directions
1. Preheat to 350F.
2. Place the diced chicken breasts on the bottom of a 9×13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream, and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
3. Mix the poppy seeds and crushed crackers and add the melted butter. Mix together and sprinkle mixture over the chicken.
4. Bake covered in the preheated oven for 30 to 45 minutes. Five minutes before the dished is done take cover off to crisp the cover layer. Let the dish stand a few minutes before serving.