6 chicken breasts
2 cans cream of chicken soup
1 tube Ritz crackers
8 oz. sour cream with onion
1 tsp. celery seed
celery stalk, onion, garlic, bay leaf (optional)
1 1/2 stick butter

Simmer chicken breast over low heat in barely enough broth to cover until tender (do not boil). Add a clove or two of garlic, an onion and a stalk of celery and bay leaf to the water, if desired, to add extra flavor.

Cool chicken slightly until it can be handled; remove skin and bones and chunk the chicken into bite-sized pieces. You can save the cooking liquid or bring it to a boil and reduce the volume by half, then serve along with the chicken, or thicken it with a little flour to make a gravy; some of this may be used to replace a portion of the butter if you're watching your calories.

Spread in a buttered casserole. Crush crackers and add celery seed. Spread over soup. Melt butter, stir in sour cream and pour over all evenly.

Bake 20 to 30 minutes at 350°F until hot and bubbly.

Note: This is a very rich dish - lower calorie butter or imitation sour cream may be substituted without altering flavor, but ask yourself first, "Would I be better off eating a smaller amount of the real thing than I would be if I were to consume all those chemicals in the fake (low-fat or butter-type) products?"