Chicken Poppy Bake

This yummy little creation was a very impromptu original... sort of... this was inspired from a brain cramp in the arena of "what to make for dinner...*&#@$!??" and a few dishes I have tried in the past... with a new spin... and it turned out wonderful. We all gobbled it up and it has been a family favorite since. 4-5 chicken breast 1 C sour cream 1 can Cream Of Chicken 1/4 C milk 3/4 tea garlic salt 1/2 tea pepper 1/4 + tea cumin (or to taste) 1 1/2 Tbl dried onion flakes 1 can diced chilies (optional) 1-2 cup monterrey jack cheese - shredded 1 Tbl poppy seed 1 stick of butter 1 sleeve Ritz Crackers - crushed Boil chicken, shredded and lay in baking dish. Mix together sour cream, soup, milk and spices. Top chicken with cheese and pour sauce on top to completely cover casserole. Spread crumb mixture and poppy seeds on top and drizzle with melted butter and bake 350 covered for 20 minutes and uncovered for another 20-30 minutes until golden and bubbly. *** VARIATION: If you have a small chopper for small dicing or pureeing you can put your chilies in there to make them unnoticeable to the eye. These give great flavor and even though they are mild some kids have issues with these.