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Poppy Seed Chicken

12 bone in chicken breasts halves, skinned
two 10 3/4 ounce cans of cream of chicken soup, undiluted
three 8 ounce cartons of sour cream
1/4 cup of sherry
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 1/2 cups of crushed round buttery crackers (35 to 40 crackers)
2 tablespoons of poppy seeds
1/3 cup of butter or margarine, melted

Place chicken breasts in a large Dutch oven and add water to cover; bring to a boil over high heat. Reduce heat, and simmer 45 minutes or until tender. Remove chicken from broth, and cool chicken to touch. (Reserve broth for another use.) Bone Chicken; chop into bite size pieces.
Place chicken in a lightly greased 13x9x2 inch baking dish. set aside.
Combine soup and next 4 ingredients; pour over chicken.
Combine cracker crumbs and poppy seeds; sprinkle over soup mixture, and drizzle with butter.
Bake at 350ºF. for 30 minutes. Yield: 12 servings.

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