4 boneless chicken breasts
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup slivered almonds
8 oz. sour cream
1 tablespoon poppy seeds
1 package Wheatsworth crackers (do not substitute), crushed
1/2 cup butter or margerine, melted
Cube chicken then cook in large skillet with 3 tablespoons of olive oil. Once chicken is cooked remove from pan and place into 9 x 12 baking dish (you may use store bought roasted chicken and tear all meat into small pieces to save time). In mixing bowl combine soups, sour cream, almonds and poppy seeds. Spread soup mixture over chicken. Mix together crushed crackers and melted butter in separate bowl and spinkle on top of soup mixture.
Bake at 350 degrees for 30 minutes. Can be prepared ahead of time, but only add crackers just before placing in the oven.
Be sure not to substitute any crackers for the wheatsworth, truly the trick to this great dish!
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