Stir together the condensed soup (2 cans) and sour cream (1 cup). Add the Worcestershire (1 teaspoon), garlic powder (1/2 teaspoon), lemon juice (1 tablespoon), and pepper (1/4 teaspoon) to the soup and sour cream mixture. Add cubed chicken (5 cups) and stir to combine. Spread in an even layer into a 9x13 casserole dish.
In a separate bowl, stir together the crushed crackers (2 cups), melted butter (1/2 cup), and poppy seeds (1 tablespoon). Sprinkle over the chicken and sauce.
In the preheated oven bake casserole for 30 minutes or until the top of the casserole is browned and heated through. Serve plain (that's how I serve most of the time) or over rice or noodles.
Notes
Chicken Breast: My family likes this best when I make this with chicken breasts. If you prefer dark meat, just use chicken thighs. A rotisserie chicken is also a delicious and convenient way to go.
Sour Cream or Plain Greek Yogurt: Originally this recipe was made with sour cream. Greek yogurt is a great alternative if you want to lighten things up!
Cream of Chicken Soup: I like to use Campbell's "healthy request" version because it's lower in salt.
Ritz Crackers: You can switch out the Ritz and use bread crumbs, cornflakes, or a sprinkle of parmesan cheese instead.
Poppy Seeds: Make sure you store poppy seeds properly. Evidentially, when stored properly, they can last for up to 3-4 years!