8 chicken breasts
Salt
Pepper
1 pt. sour cream
2 cans cream of mushroom soup
1/4 tsp. garlic salt

Boil chicken breasts for 1-1 1/2 hours. Let chicken cool in its own juices (overnight is ideal). Bone chicken and cube in small cubes.

Mix sour cream with cream of mushroom soup. Add salt, pepper and garlic. Add chicken. Place in casserole dish, cover and bake at 300 degrees for 2 hours. Serve over rice or egg noodles.