4 whole chicken breasts, chopped
2 cans cream of chicken soup
1 c. sour cream
1/3 c. milk
2 c. finely crushed Ritz crackers
1/2 c. melted butter
1 tbsp. poppy seeds

Cook chicken in water adding celery leaves, onion and bay leaf to season. When tender cool and remove bone. Cut into good size pieces and place in a 2 quart baking dish.

Mix soup, sour cream, milk and pour over chicken. Mix crushed Ritz crackers, butter and poppy seeds. Cover casserole with crumb mixture. Bake at 350 degrees until bubbly for 30 minutes.