This one can be made in advance and refrigerated or frozen. Thaw the frozen casserole in the fridge overnight before baking.
ALMOND CHICKEN CASSEROLE
8 bonelss chicken breast halves One 2 1/4 ounce package sliced almonds One 10 1/4 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 (1 1/2 stick) cup melted butter
Place the chicken in a large, deep skillet and add water to cover. Cook over medium hight heat for 30 minutes, or until tender.
Meanwhile, place the almnds in shallow pan and toast in a 300 degree oven for 5 minutes, or until pale and golden brown. Watch closely...or they will burn before you know it It should take about 5 minutes. Tip the almonds onto a plate and set aside.
Drain and cool the chicken and tear into bite sized pieces. Put the chicken in a large bowl and add the three cans of soup, sour cream and celery and almonds; mix well. Spread the chicken mixture in a greased 13x9x2" baking dish. Mix the crackers and butter, cover the casserole with the crumbs.
