1 whole chicken, boiled
1 can cream of chicken or mushroom soup
1 c. sour cream
1 stick of butter, melted
1 pack of saltine crackers- coarse crumbs
almonds

Bone cooked chicken and cut into bite size. Mix soup and sour cream- make 2 layers of chicken- divide soup-cream mixture over each layer. Coarsely crush crackers and toss in melted butter. Place on top of casserole and sprinkle almonds over cracker crumbs.

Bake 30 minutes at 350°F in a 9 x 9 or 9 x 11 baking dish.