1 chicken fryer, cut up & cleaned
1 can cream of chicken soup
16 oz. sour cream
2 or 3 chicken bouillon cubes
1 med. onion, sliced or quartered
Garlic salt (to flavor)

Place chicken in large saucepan or Dutch oven. Add water to cover chicken. Add bouillon, onion and garlic salt to chicken. Boil until chicken is tender and comes off the bone easily. Debone chicken and place chicken in the bottom of a 9"x13" pan. Mix cream of chicken soup and sour cream together and pour on top of chicken. Stir chicken and soup mixture together in pan. Top casserole with poppy seed topping. Bake at 350 degrees for 20 to 30 minutes or until casserole begins to bubble on the sides. Serve with rice. Serves 6.

TOPPING:

1 tube saltine crackers, crushed
1 stick butter
1 tbsp. poppy seed

Melt butter in medium skillet. Add crushed saltines and poppy seed to melted butter. Heat through and add to top of casserole.