Poppyseed Chicken

8-10 chicken breasts
1 pint sour cream (I use non or lowfat)
2 cans cream of chicken soup (I use 99% fat free)
3 sticks of butter
3 stacks of Ritz crackers (the tall package stacks in the box) You can actually get low fat Ritz now too
3 T poppyseeds

Cook the chicken in a big pot of water. I like to put lots of seasoning in the water so it infuses into the chicken - usually things like a bay leaf, some garlic and onion powder, poultry seasoning and definitely some salt- whatever sounds good to you. While that cooks, combine the sour cream and soup. In another bowl, melt the butter. Smash all the crackers (if you leave them in the package and just hit them pretty good with a rolling pin it works well - just be careful the package doesn't explode and you get cracker every where - not that this has ever happened to me or anything). Combine the melted butter, crackers, and poppyseeds. Once the chicken is cooked all the way through strain it and let it cool. (If you like the sauce to be a little thinner, you can save some of the cooking water to add to the soup mixture - start with 1/4 c and probably no more than 1/2 c though.) Then you can either shred it or cube it and add it to the soup/sour cream mixture. Taste the mixture - you'll probably want to add more seasoning. I put some more garlic and onion, salt to taste, cayenne pepper, poultry seasoning - whatever suits my fancy. In a 9X13 pan spread a layer of the crumb mixture (a little less than half), all the chicken with the sauce, and then top with the rest of the cracker stuff. Bake at 350 for 30-40 minutes (til heated through).