Directions

• Step 1

  Heat oil in a skillet over medium-high heat. Reduce heat, and cook chicken, turning once, until no longer pink in center and juices run clear. Set aside to cool.

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• Step 2

  Preheat oven to 350 degrees F (175 degrees Celsius).

• Step 3

  Cut chicken into bite size pieces, and place in a bowl with the cream of chicken and mushroom soups, and the sour cream. Stir until well blended, then transfer mixture to a 9x13 inch shallow baking dish. In a separate bowl, combine the crushed crackers with the poppy seeds. Melt butter in the microwave for 30 seconds, or in a small saucepan over low heat. Stir butter into the cracker mixture, and spread evenly over the chicken.

• Step 4

  Bake chicken in the preheated oven for 30 minutes, or until heated through and lightly browned on top.