Preheat the oven to 350°F (175°C).

Boil chicken breasts in salted water for about 15 minutes until fully cooked. Shred the chicken into bite-sized pieces.

In a large bowl, mix cream of chicken soup, sour cream, chicken broth, garlic, onion powder, poppy seeds, and black pepper until blended.

Stir in shredded chicken until well coated.

Combine crushed Ritz crackers with melted butter in another bowl.

Pour the chicken mixture into a greased baking dish and top with cracker crumbs.

Bake uncovered for 30-35 minutes or until bubbly and golden brown.

Allow to cool slightly before serving.