8 lb. boneless chicken breasts
1 1/2 rolls Ritz crackers
1 can golden mushroom soup
1 carton Mayfield French onion dip
1 stick butter
Salt and pepper

Simmer chicken in 1 1/2 cups water, salt, and pepper to taste, approximately 30 minutes. Cool and strip apart chicken. Layer pieces in casserole. Mix undiluted soup and onion dip in saucepan over low heat. Pour soup over chicken layer. Melt stick of butter - set aside. Crumble Ritz crackers over chicken and soup layers. Use enough to make a good layer of crackers. Pour butter around over chicken. Bake 5-10 minutes at 350 degrees. Do not burn crackers.