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Place chicken breast into a pot, cover with water. Bring to a boil over high heat, then reduce to heat to medium, cover, and simmer until chicken breasts are no longer pink in the center or have reached 160 degrees, about 20 min. Drain water and shred chicken.
Preheat oven to 350° degrees.
Melt butter in a bowl. Once melted crush both sleeves of Ritz Crackers into butter and mix to coat.
In a separate bowl, mix sour cream, cream of chicken soup, ½-1 tsp poppy seeds, salt, pepper, garlic powder and ¼ of ritz crackers. Once blended, add the shredded chicken and stir until chicken is mixed in.
Pour chicken mixture into an 8x8 baking dish, top with remaining crackers and sprinkle with poppy seeds.
Place in oven/toaster oven for 25-30 min.