This casserole can be prepared in advance and refrigerated or frozen. Thaw the frozen casserole in the refrigerator overnight before baking.

　　

Ingredients

serves 8-10

　　8 boneless chicken breast halves

　　One 2 1/4-ounce package sliced almonds

　　One 10 3/4-ounce can cream of celery soup

　　One 10 3/4-ounce can cream of chicken soup

　　One 10 3/4-ounce can cream of mushroom soup

　　1 cup sour cream

　　1/2 cup chopped celery

　　3 tubes Ritz Crackers, crushed

　　3/4 cup (1 1/2 sticks) melted butter

　　

Step 1

Place the chicken in a large, deep skillet and add water to cover. Cook over medium heat for 30 minutes, or until tender.

　　

Step 2

Meanwhile, place the almonds in a shallow pan and toast in a 300-degree oven for 5 minutes, or until pale golden brown. Watch closely—almonds can scorch quickly. Tip the almonds into a plate and set aside.

　　

Step 3

Drain and cool the chicken and tear it into bite-size pieces. Put the chicken in a large bowl and add the three cans of soup, the sour cream, and the celery; mix well. Spread the chicken mixture in a greased 13 × 9-inch pan. Mix the crackers and butter, and cover the casserole with the crumbs. Bake at 350 degrees for 30 minutes, or until bubbly.

　　Paula Deen's Kitchen Classics