Daughter, Judy, gave Betty this wonderful casserole dish recipe in 1975 which was given to her by a friend. Many of the recipes that became the staple of Betty’s cooking repertoire were tried and truly tested because she cooked them each year at her annual Christmas party for many years, for which she would cook for 25 – 30 family, friends, and close neighbors. Afterwards, she hosted a sing-a-long around the organ. Judy remembers, “It was almost as good as Dick Clark’s New Year’s Eve Celebration! We all had lots of fun!”

Bottom layer:

6 to 8 chicken breasts, boiled and cut into bite sized pieces

1 can cream of mushroom soup

1 can cream of chicken soup

1 8 oz. container sour cream

Combine these ingredients. Place into a 9×13″ casserole dish

Topping:

2 stacks Ritz or Hi-Ho Crackers, crushed

1 ½ sticks butter, melted

1 small package sliced almonds

Combine the ingredients for topping. Add ½ package of almonds to cracker and butter mixture. Pour this over the chicken mixture in the pan.

Sprinkle remaining almonds on top. Sprinkle with poppy seeds (optional.)

Bake at 350º F. for approximately 30 minutes.

Main Courses, 2004