Poppy Seed Chicken

2 cans cream of chicken soup (sometimes I substitute a cream of celery or cream of chicken for 1 can)
8 oz sour cream
4 t poppy seeds, divided
4 cooked (boil slowly to keep juicy) chicken breasts (approx. 1 lb or 2 c), cut to 2" cubes
1/4 c melted butter
1 c Ritz crackers, crushed

Combine soup, sour cream, 2 t poppy seeds, chicken in a medium bowl. Pour into 9x13 casserole dish. Crush crackers; add melted butter, 2 t poppy seeds. Top chicken mixture with crumb mixture. Bake at 350 for 30 minutes.

I often make this and split it into 2 - 2 quart casserole dishes and freeze one.