3 or 4 lb. fryer
1 c. sour cream
1 c. celery soup
1 c. mushroom soup
1/2 c. almonds
1 tube crackers
1 tbsp. poppy seed
1 stick butter, melted

Boil chicken without salt; bone and skin. Cut in bite-size. Mix soup, sour cream and almonds with chicken. Put in buttered dish; cover with cracker crumbs. Add poppy seed and bake until it bubbles (350°F).