3 whole chicken breasts
1/4 c. melted butter
1 c. rich round cracker crumbs
1 c. sour cream
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. chicken broth
Salt and pepper to taste

Stew chicken breasts; cool. Remove chicken from bone and tear into bite-size pieces. Combine butter and cracker crumbs, mixing well. Spoon half the crumbs into a shallow 2-quart baking dish. Top with chicken.

Combine sour cream, soup, broth, salt and pepper; pour over chicken and top with remaining crumbs. Bake in 350 degrees gas oven 20 to 25 minutes. Makes 6 servings.