Poppy Seed Chicken Casserole

I think everyone has some form of this recipe in their repertoire, but I'm posting it tonight because my 3-yr-old just polished off 4 helpings. I first tasted this a couple months after getting married. I went to a homemaking meeting about freezer meals, and being the eager homemaker that I was, was anxious for some great, easy recipes. This was served as the dinner, but I've actually never frozen this. It is so fast and easy, it would take longer to add the extra layer of plastic wrap than it is worth. Although I've made and tasted a few versions, I go for the most simple, here's how I make it.
1 can cream of chicken soup
1 c. sour cream
10-14 oz. canned chicken, shredded
1/3 - 1/2 pkg. Ritz crackers, crumbled
poppy seeds
pepper
2-3 TBSP. butter, melted
In an 8 in. square casserole pan, thoroughly combine the soup and sour cream. Stir in chicken until well mixed. Cover top with Ritz crackers and sprinkle with poppy seeds and pepper. Drizzle with butter. Cover with foil and bake at 350 for 20-30 minutes (until good and bubbly).
Serve with rice or French bread.
You should add a salad or a veggie side since there is not much in the way of nutritional value in this dinner. Obviously you could cook your own chicken, make your own cream soup, but that would require more time and more dishes.