2 whole chickens
1 can cream of mushroom soup
1 can cream of celery soup
8 oz. sour cream
1 stick butter
1 roll crushed Ritz crackers
1 tbsp. poppy seeds
1/2 c. slivered almonds

Boil chicken for one hour. Drain chicken and rinse in cold water for one minute. Debone chicken and shred, put into mixing bowl. Add both cans of soup and sour cream and mix thoroughly. Spread mixture in lightly greased 9 x 13 baking dish. Combine melted butter, crushed crackers, poppy seed and almonds. Spread mixture over the chicken. Bake for 30 minutes at 350 degrees.