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1 whole 4 lb chicken
Water to cover
1 tsp salt
2-3 stalks celery with leaves
2 carrots
1 can cream of chicken soup
1 c sour cream
1/2 c butter
1 c cracker crumbs
Simmer chicken in salted water until tender, remove all bones and veins. Slice celery, dice carrots, melt butter, crush and meausre crackers.
Arrange chicken, celery, and carrots in 9x9 inch baking dish. Add enough chicken broth to moisten thoroughly. Mix cream of chicken condensed soup with sour cream. Pour over chicken. Pour butter over cracker crumbs and mix. Cover chicken with crumbs. Sprinkle poppy seeds on top. Bake at 400 degrees until bubbly and brown.
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