2 c. sour cream
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1 sm. bag frozen peas or 2 cans, drained
1 onion, chopped fine
1 c. celery chopped fine
1/2 to 1 c. carrots, chopped fine
2 - 3 c. cubed cooked chicken
1 tube Ritz crackers
1/2 c. butter

Sauté onion, celery, and carrots in 1 tsp. butter. In a bowl, combine sour cream, both soups, chicken, and peas; add in sautéed vegetables. Pour into a greased 13 x 9 baking dish.

Bake uncovered at 350°F for 30 min. Combine crackers crumbs with the rest of the butter; sprinkle over the top and bake for 10 min. longer.