6 to 8 chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 lg. (16 oz.) sour cream
2 stacks Ritz crackers
1 1/2 sticks butter
Poppy seed (optional)

Boil chicken. Debone, break into small chunks. Place in bottom of large casserole dish. Stir together soups and sour cream. Spread on top of chicken. Crush crackers. Pour melted butter over crackers and stir with a fork until all are moist.

Put crackers on top of soup mixture and spread evenly. Garnish top with poppy seed if desired. Bake at 400 degrees for 20 to 30 minutes or until bubbly hot.

This can be easily be made into 2 smaller casseroles, eat one, freeze one for later, only add crackers and butter after thawed. Serves 8 to 10.