Because I Can Never Get Enough Ritz Crackers

How unusual of me to post two recipes in a row! Heck, how unusual of me to post period! Now, I've made this dish before, but it has never been as good as it was Saturday evening. Even Matthew - whom you may have noticed from past posts is my Meal Barometer - was smitten, and he is strictly a meat and potatoes kinda guy. So, thanks to my sis-in-law/co-conspirator in pool membership, Shannon (hi Shannon!), for the wonders of this recipe. AND, it has the added benefit of being a "double" meal - where I freeze half the recipe for a later time.

New and Improved Poppyseed Chicken
Prep Time: 40 minutes
Total Time: 1 hour and ten minutes
Makes: enough for the four of us plus a little extra for daddy (plus a whole other meal's worth)

• four chicken breasts, cooked
• 1 1/2 tubes Ritz crackers, divided
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 4 oz. sour cream
• 2 Tbsp. poppy seeds, divided
• 1/2 stick melted butter

Boil chicken for 30 minutes, cool, and cut up. In large bowl, mix chicken, sour cream, 1 tube crushed Ritz crackers, 1 T. poppy seeds and 2 cans of soup. Divide evenly between a small baking dish and a quart-size ziploc freezer bag (freeze immediately). Crush 1/2 a tube of Ritz crackers and sprinkle over chicken mixture in baking dish. Sprinkle poppyseeds to taste on top and drizzle melted butter on top of poppyseeds. Cover and bake at 350 for about 30 mionutes. Uncover and bake an additional 5-10 minutes, or until browned.