1 lg. pkg. (about 12 split breasts)
1 pt. sour cream
2 cans cream of chicken soup
1 cube butter
1 roll Ritz crackers, crushed
1 sm. pkg. sliced almonds
Poppy seed

Boil chicken for 1 hour in seasoned water of garlic, salt and herbs. Cut chicken into chunks and cover bottom of 9 x 13 inch pan. Mix sour cream and soup together and season with garlic salt and seasoned pepper. Spread this over chicken. Sprinkle Ritz crackers crumbs over soup mixture. Melt butter and drizzle over crackers. Sprinkle with almonds and poppy seed. Bake at 350 degrees for 35 to 40 minutes.