Lemon Chicken Casserole

4 chicken breasts, cooked, chopped
1 (10 ounce) can cream of chicken soup
1 cup sour cream
1/2 cup lemon juice
1 sleeve round butter-flavored crackers, crushed
1/2 cup (1 stick) butter or margarine, melted
3 tablespoons poppy seeds

Sprinkle the chicken over the bottom of a greased 9 x 13-inch baking pan.

Combine soup, sour cream and lemon juice in a bowl; mix well. Pour over the chicken.

Sprinkle the cracker crumbs over the layers.

Drizzle butter over the cracker crumbs. Sprinkle the poppy seeds over the top.

Bake at 350 degrees F for 30 to 45 minutes.

Makes 4 servings.