1/4 c. butter
1 c. cracker crumbs
8 oz. sour cream
1 can cream of chicken soup, undiluted
1/4 c. chicken broth
2 1/2 lb. chicken cutlets

Melt butter and put into cracker crumbs. Cook chicken and cut into bite size pieces. Spread half of cracker crumbs into 2 quart casserole and cover with chicken. Combine in separate bowl, sour cream, chicken broth, and cream of chicken soup, Blend well and pour over chicken. Put remaining crumbs on top. Preheat oven to 350 degrees and cook for 25 minutes.