2Boil raw chicken breasts in chicken broth, water, and seasonings as desired. I use jalepeno peppers, parsley, dried onions and dried green onions; along with black pepper, salt, Tony Chacheres, and poultry seasoning until tender; about 20 minutes.
3Let chicken cool; shred; and place in the bottom of a 9x13-inch casserole dish.
4Whisk together the soup, sour cream, garlic, pepper juice, and black pepper. Pour over the chicken. Cover with shredded cheese
5In a separate bowl, combine crushed crackers, poppy seeds, and butter. Cover the casserole.
6Bake 30 minutes or until bubble and top of casserole is brown.