4-5 chicken breasts
1 can mushroom soup
1 can cream of chicken soup
1 lg. carton sour cream
2 tbsp. poppy seeds
2 stacks Ritz crackers
1/2 c. slivered almonds
1 1/2 sticks butter

Stew chicken; debone and line bottom of casserole dish. Mix soups and sour cream in large measuring cup. Spread mixture over chicken. Sprinkle poppy seeds over soup mixture. Crush crackers and sprinkle over poppy seeds. Sprinkle slivered almonds to cover. Melt butter and pour over entire casserole. Bake at 350 degrees until hot and bubbly.