2 whole chickens OR
5 lbs. chicken breasts
1 c. sour cream
1 can cream of celery soup, undiluted
6 oz. Ritz crackers
1 1/2 sticks butter
1/2 tsp. dill weed
Dash of paprika

Cook chicken until tender. Skin and remove meat from bones and chop. Mix sour cream, soup, paprika, and dill weed; add chicken and mix.

Place in 9 x 12 casserole. Crush crackers and toss lightly in melted butter. Sprinkle on casserole. Bake at 350 degrees for about 30 minutes until bubbly. May be frozen. Serves 12.