Boil the chicken in salted water until done. Remove skin and bones. Save broth for use in another recipe. Place in a 9 x 13 inch baking pan. Mix the two soups to gether. Sprinkle 1/2 of the poppy seeds over the chicken. Spoon on soup mixture. (You may want to thin this slightly with some of the broth.) Sprinkle with the remaining half of the poppy seeds. Crush the Ritz crackers and spread on soup. Melt butter and dribble evenly over crackers. Place in a 350 degree oven and bake for about 30 minutes or until hot through and through and bubbly. This freezes and reheats well....although there are usually no leftovers!