Recipe(tried): Poppy seed Chicken

Here's a chicken recipe I like. I'm typing the recipe as it is written, but I never make that much of it. I halve or even quarter it, & sometimes I just throw together a little bit of each of the ingredients to make just a couple servings.

Poppy seed Chicken

12 chicken breast halves without skin -- bone-in (I use boneless/skinless)
2 cans cream of chicken soup -- undiluted
24 ounces sour cream
1/4 cup sherry
1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 cups buttery crackers (like Ritz), crushed
2 tablespoons poppyseeds
1/3 cup butter or margarine -- melted

Place chicken breasts in a large Dutch oven & add water to cover; bring to boil over high heat. Reduce heat & simmer 45 minutes or until tender.
Remove chicken from broth & cool chicken to touch (reserve broth for another use). Bone chicken, chop into bite-sized pieces. Place chicken in a lightly greased 13 x 9 x 2 inch baking dish; set aside. Combine soup & next 4 ingredients; pour over chicken. Combine cracker crumbs & poppy seeds; sprinkle over soup mixture, & drizzle with butter. Bake at 350 degrees F. for 30 minutes.
Yield: 12 servings