3 lb. chicken
2 cans cream of chicken soup
1 c. sour cream
1 stack Ritz crackers, crushed
1 stick butter, melted
2 tsp. poppy seed
1 c. chopped celery
1 c. water chestnuts

Cook chicken in small amount of water and when well done, chop up coarsely. Mix soup, sour cream, celery, chopped chicken and water chestnuts and put in a 9 x 13 inch casserole dish. Melt butter, add crushed crackers and poppy seeds. Mix well. Cover chicken mixture with butter, crackers and poppy seed mixture and salt and pepper to taste. Bake at 350 degrees for 45 minutes or until it bubbles up.