4 chicken breasts, cooked and chopped
1 can (10 ounces) cream of chicken soup
1 cup sour cream
1/2 cup lemon juice
1 sleeve rich buttery crackers, crushed
1/2 cup (1 stick) margarine, melted
3 tablespoons poppy seeds

Sprinkle the chicken over the bottom of a greased 9 x 13-inch baking pan.

Combine soup, sour cream and lemon juice in a bowl and mix well. Pour over the chicken. Sprinkle the cracker crumbs over the layers. Drizzle butter over the cracker crumbs. Sprinkle the poppy seeds over the top. Bake at 350 degrees F for 30 to 45 minutes.

Makes 4 servings.