After chicken is cooled, shred or dice by hand. Mix the chicken with the other ingredients in the medium bowl. Spread in a lightly sprayed (olive oil) 12 X 9 baking dish. Crush remaining ritz crackers and sprinkle over the top of the chicken mix in the baking dish. Bake in a 350 degree F oven for 45 minutes to on hour, until golden brown. Remove from oven and cool 10 minutes. Serve in squares with your favorite green veggetable. If you saved your broth from boiling chicken, you can make noodles to go with the poppyseed chicken.
For homemade noodles, you mix 1/2 cup all purpose flour for each egg. If you mix three eggs and six cups of flour, it is enough for six to 10 servings. Mix the eggs and flour until all flour is absorbed. To bind noodles, add 3 tablespoons of milk to mixture and mix in well. I use a white sheet to roll my noodles out. You need to flour the sheet well, and roll out noodles to the consistency of about 1/8 inch, like pie dough. Cover the noodles for 3 to 6 hours, to dry out and set, (depending on humidity). After that time, roll the dough from one end to the other. Using a sharp knife cut from one end to the other, about 1/4 inch strips. Shake the strips, and let lie on the sheet. Add to the boiled broth another stick of butter, and about four tablespoons of chicken bouilon, a pinch of pepper. Add noodles to the boiling water, stir often, and reduce heat to low/simmer. Cook for 30 to 45 minutes, stiring often. The flour will make the broth thicken. Serve with the poppyseed chicken, and vegetable. If you don't want to make your own noodles, use Reams egg noodles from the frozen food section of your local grocery store.