Preheat oven to 350°.
Grease a 9x13 casserole dish.
Boil the extra wide egg dumplings and drain.
In a large bowl mix the chicken, dumplings, soup, sour cream and poppy seed until combined.
Pour into the greased casserole dish.
In a mixing bowl crumble the Ritz crackers and stir in melted butter.
Pour the cracker mixture on top of the casserole and bake for 45 minutes.
Chef's notes: Original recipe credited to Patricia Breen Hoover.