Preheat oven to 350. Place shredded or chopped chicken into a large casserole dish.
In a separate bowl, combine soups, sour cream, poppy seeds, minced garlic, and black pepper.
Pour soup and sour cream mixture into the casserole dish with the chicken. Mix well.
Crush the crackers and sprinkle them on top of the casserole. Melt the butter and drizzle on top of the crushed crackers.
Bake in a preheated 350 oven, uncovered, for about 20-25 minutes.
(A) You can use 3-4 cooked, shredded chicken breasts instead of a Rotisserie chicken. (B) Serve over rice or noodles, if desired. (C) Store leftovers covered in the refrigerator for up to 3 days. (D) Nutrition information source: happyforks.com