10 boneless chicken breast, halves
1 can mushroom soup
1 can celery soup
1/2 c. sour cream
1 sleeve crumbled Ritz crackers
1/2 stick butter
1 tsp. poppy seed
1/2 c. sliced almonds

Place the chicken breast in casserole. Mix both soups and sour cream and pour over chicken. Mix crackers, butter and poppy seed and spread over chicken. Sprinkle almonds on top. Bake 45 to 50 minutes at 350 degrees until chicken is done.