Poppyseed Chicken...with a Kick

All right ya'll. Here's a comfort dish done a tad differently, and  - in my opinion - makes all the difference. I've always thought the basic recipe to be somewhat bland and slow to impress, but allow me to help you dress up this popular dish.
Actually, this was not my idea, but my sweet neighbor Melanie passed along this secret to me last year and our family LOVES it.

I would link to her blog or something of the sort, but she doesn't have one, so can I link to her Pinterest account???
I'm gonna do it anyway. Thanks Melanie for the spicing up my recipe stack!!! :)

Alright, so on to the good stuff:

Ingredients:
16oz. Low-fat Sour Cream
2 Can Cream of Chicken
Cubed or chunked cooked Chicken (I usually boil about 4 frozen breasts)
Poppyseeds
2 Tubes of Ritz Crackers (crushed)
1 Stick Butter (I use low-fat here, too)
And the Secret Ingredients:

- Now, mix the cream of chickens and sour cream thoroughly in a big bowl.
- Sprinkle in the poppyseeds (I use a TON...about half a smaller-sized bottle).
- Sprinkle in a very generous amount of the above pictured seasonings (again, I go crazy here...I      always taste it and keep sprinkling until it's pretty flavorful).

Then add the cubed/chunked/thick-shredded chicken.

Pour into a casserole dish:

Crush up 2 tubes of Ritz Crackers (I do this in a freezer bag):

Sprinkle the crushed crackers on top of the casserole, then pour stick of melted butter on top:

Bake at 350 degrees for 30 minutes:

I made this for a neighbor tonight who just had surgery. I also sent over some veggies and
 my chocolate chip cookies. So I got some pictures of those, too. :)