8 chicken breasts

(4 whole breasts) or 2 whole chickens or cut up bite size. Simmer chicken in salted water; cool. Remove meat from bone; cut in chunks.

1 can creamed mushroom soup, chicken, celery
1 c. sour cream

Mix soup and sour cream. Add 1 teaspoon of lemon juice, salt and pepper. Add 1 tablespoon Accent or other seasoning. Season to taste in buttered casserole. Melt 1 stick butter and add 2 cups Ritz or toast cracker crumbs; sprinkle over top. Bake approximately 30 minutes, uncovered, until crumbs are lightly browned. Bake at 300 degrees. Serves 6-8.