Poppy-Seed Chicken

Ingredients:

8 skinless, boneless chicken breasts

1/4 teaspoon salt

1 carton (8 ounces) sour cream

1 can (10 3/4 ounces) cream of mushroom soup

1 can (10 3/4 ounces) cream of celery soup

1 stick of butter + 1 tbsp.

1 1/2 packages crackers

4 tablespoons poppy seed

1/4 cup slivered almonds

Directions:

Preheat oven to 350 degrees. Place chicken breasts in large saucepan and cover with water and add 1/4 teaspoon salt; cook until tender and then drain. When cool, cut into bite sizes and place in 9" x 13" baking dish.

In mixing bowl, stir sour cream and soups together and pour over chicken. Melt all the butter and combine with crushed crackers, poppy seed, and almonds. Pour over chicken in casserole dish.

Bake at 350 degrees for 30 minutes.