6-8 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 pt. sour cream
36 Ritz crackers
2 tsp. poppy seed
1 1/2 sticks butter

Cook 6-8 chicken breasts, depending on size. Cook until tender in water. Cut off and layer in buttered 2-quart casserole dish. Sprinkle with 1 cup slivered almonds. Mix 1 can mushroom soup, 1 can cream of chicken soup and 1/2 pint sour cream and pour over chicken.

Crush Ritz crackers. Combine with poppy seed. Sprinkle over soup mixture. Melt butter and pour over top. Heat uncovered for 30 minutes at 350 degrees or until hot and bubbly.