8 c. cooked chicken
2 cans cream of chicken soup
1 (16 oz.) sour cream
1 med. onion, chopped
4 stalks celery, chopped
2 stacks Ritz or Town House crackers
1 stick butter
3 tbsp. poppy seed
Salt and pepper to taste

Mix chicken with soup, sour cream, celery, onion salt and pepper. Put in a 10x13 pan. Melt butter. Crush crackers and mix with melted butter.

Spread cracker mixture on chicken. Sprinkle with poppy seed on top of cracker mixture. Bake at 350 degrees for 40 minutes. Serves 12.

Variation: Easy to cut in half. Freezes well.