To like it or not to like it

I love it when someone tells me they do not like a certain food, and come to find out they really do like it. Either they have never tried it, or they simply do not remember having had it before. This dish is one in which people have said, oh, I do not like poppyseeds, and then they try it and like it. In fact, I have never known anyone to not like this dish. It is so easy to make, too. It works great with the crunchy romaine toss.

Poppyseed Chicken

1 rotisserie chicken, meat shredded (can use 4-6 chicken breasts)
1 can cream of chicken soup
1 cup sour cream
2 Tbsp. poppyseeds
1 stick butter, melted
1 sleeve of Ritz crackers, crushed

Preheat oven to 350 degrees. Coat a square baking dish with nonstick cooking spray. Combine shredded chicken with soup and sour cream. Stir in poppyseeds. Pour mixture into bbaking dish. Place sleeve of crackers in a plastic bag. Seal the bag and crush the crackers with your fingers. Pour melted butter into bag to coat the crumbs. Top chicken mixture with crumb mixture. Bake for 30 minutes.