1 can cream of celery soup
1 can cream of mushroom soup
1 (8 oz.) container sour cream
6 to 8 cooked chicken breasts, stewed or boiled, then cut into bite-size pieces
1 pkg. saltine crackers, crushed, crumbled
1 sm. pkg. slivered almonds
2 tbsp. poppy seeds
1 stick of butter, melted

Preheat oven to 350 degrees. Mix the first 3 ingredients in a 2-quart casserole dish, add the pieces of chicken and mix well. Mix the remainder of the ingredients in a separate bowl, combine to mix well and spread on top of the prepared casserole. Bake for about 25 to 30 minutes or until golden on top and bubbly.