Creamy Poppyseed Chicken

1 onion, sliced into thin rings

2 cups shredded, cooked chicken (I used the leftover chicken from last night's Roasted Chicken)

2 cans cream of mushroom soup

16 oz container of sour cream

1 sleeve crushed Ritz crackers

1 stick butter, melted

1 Tbsp poppy seeds

Sauté onion in a tablespoon of butter.

In a bowl, mix chicken, soup, sour cream and onions.

Mix crackers and butter in a separate bowl.

Spread chicken mixture in a casserole dish or 9x13 in pan. Spread cracker mixture on top, sprinkle with poppy seeds and bake at 350F for 30 minutes. Serve over rice.