Poppy Seed Chicken
Jane Davis
6-8 boned chicen breasts, cooked just until tender
1 can cream of mushroom soup
1 can cream of celery soup
1 8 oz container sour cream

Mix the soups and sour cream thoroughly
Cut chicken into bite sized pieces
Mix sauce with chicken.

You can freeze this mixture at this point
Thaw and make topping

1 stick melted butter
1 stack pack of saltines
2 tablespoons poppy seeds
1 pkg silivered almonds

Mix all together and sprinkle over the top of chicken
mixture
Bake at 350 until it bubbles and the topping is brown

Serve with rice