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 x 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.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.