Put the chicken breasts, lemon juice and bouillon cube into a pot. Cover the meat with water and allow to boil over medium heat for 15 - 20 minutes.

Before draining the meat, take out 3 Tbsp of the chicken soup and mix it with the sour cream. Salt to taste.

Drain the meat, let it cool and shred it to get 3.5 cups.

In a small bowl, mix the butter, crushed crackers and poppy seeds.

Preheat the oven to 350° F /180° C.

Pour half of the sour cream mixture into the baking dish(es).

Lay the shredded chicken over the mixture, then pour the rest onto it.

Sprinkle with the Cheddar cheese and finish by topping with the cracker mixture.

Bake for 20 – 25 minutes if using a single dish, 15 minutes for 2 dishes.