1 roll Ritz crackers, crushed (save 1/2 c. for top)
1/2 c. (1 stick) butter
1 chicken, boiled and boned
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. sour cream
2/3 c. evaporated milk (canned)
salt and pepper, to taste
2/3 c. chopped pecans (optional)

Mix cracker crumbs and butter and press into 9x13 pan. Place cooked chicken pieces over cracker crumbs.

Combine soups, sour cream, and milk. Add salt and pepper. Pour soup mixture over chicken top with remaining crushed crackers. Sprinkle with chopped pecans, if desired.

Bake at 350°F for 30 minutes.