4 whole chicken breasts
2 cans cream of chicken soup
1 c. sour cream
1/2 c. milk
2 c. finely crushed Ritz crackers
1/2 c. melted butter
1 tbsp. poppy seeds

Cook chicken slowly in water adding celery leaves, onion and bay leaf to season. When tender, cool and remove bone. Cut into good size pieces and place into 2 quart glass baking dish.

Mix soup, sour cream, milk and pour over chicken. You can mix together. Mix crushed Ritz crackers, butter, poppy seed, cover casserole with crumbs. Bake at 350 degrees for 30 minutes. Serves 8 to 10.