8 boneless chicken breasts
2 cup sour cream
1 can cream of celery soup
2 cans cream of chicken soup
1/4 cup poppyseeds
2-3 sleeves Ritz crackers, crushed
2 pkg. sliced almonds
1 1/2 stick butter
Prepare 9×13-inch casserole dish by spraying with non-stick cooking spray.
Boil chicken breasts until done (no pink inside). Tear cooked chicken into bite-sized pieces. Put into large mixing bowl. Add other ingredients and mix thoroughly. Pour into prepared 9×13-inch casserole dish.
Melt butter, add crackers and almonds. mix thoroughly. Spread on top of casserole.
Bake at 350 degrees for 30 minutes or until bubbly.