1 stick melted butter
2 c. Ritz crackers, coarsely crumbled
1 can cream of mushroom soup
1 whole fryer, cooked
1 (8 oz.) carton sour cream
1/4 c. chicken broth
Salt, pepper, garlic salt to taste

Combine butter and crackers. Line 2 quart casserole dish with half of buttered crackers. Remove chicken from bones and place over crackers. Combine soup, sour cream and broth, salt and pepper. Add a shake of garlic salt if desired. Pour mixture over chicken, then cover with remaining crackers. Cook at 350 degrees until casserole bubbles around the edges. Can be cooked in microwave. Also can be frozen.