PAT'S ALMOND CHICKEN CASSEROLE

Pat's Almond Chicken Casserole image

Yield serves 8-10

Number Of Ingredients 9

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

Steps:

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