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Cook the chicken breasts by boiling, baking, or using rotisserie chicken. Once cooked, shred the meat using two forks until tender and easy to mix.
In a large bowl, combine the condensed cream of chicken soup, sour cream, shredded cheddar cheese if using. Stir until the mixture is smooth and creamy.
Gently fold the shredded chicken into the creamy mixture, ensuring every piece is well coated to keep the casserole tender and juicy.
Crush the butter crackers finely and mix in the poppy seeds. Melt the butter and stir it into the cracker mixture until everything is evenly coated.
Pour the chicken mixture into a greased casserole dish and spread evenly. Sprinkle the cracker and poppy seed topping over the surface. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until golden and bubbling.