10 pieces chicken, stewed
1 can cream of celery soup
8 oz. sour cream
2 tbsp. poppy seeds
1/2 c. slivered almonds
1 can water chestnuts
1 stick butter
1 pkg. Ritz crackers, crushed
1 can mushrooms

Lay chicken pieces in buttered casserole. Mix sour cream, soup and water chestnuts; pour over chicken. Melt butter; mix with crackers. Spoon on top. Sprinkle with poppy seeds. Bake 30 minutes at 350 degrees.