4 halved chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 pt. sour cream
2 stacks Ritz
Parsley flakes
1/4 lb. butter

(Note: Can be prepared a day in advance.)

Cook chicken, cool, remove meat from bones and layer in bottom of 9x13 pan.

In large bowl mix thoroughly both soups, sour cream and 1 tbsp. parsley flakes. Pour entire mixture over chicken.

Melt butter. Crush Ritz crackers. Cover mixture completely. Pour butter over entire pan. Bake uncovered at 350 degrees, 25-30 minutes.

When storing, do not use aluminum foil. Serves 8.