4 chicken breasts
1 c. white rice cooked
1 8 oz. sour cream
1 can cream of chicken soup
1 c. chicken broth
1 stick butter, melted
1 sleeve saltine crackers
salt, pepper and sage to taste

Boil chicken, allow to cool; save broth. Cook rice according to direction on package. When cool, pulled chicken into bite size pieces. In a large bowl, combine sour cream, cream of chicken soup and chicken broth; season with salt, pepper and sage to taste. Mix well. Pour into a buttered casserole dish. In a zip lock bag, crush crackers into crumbs; add melted butter. Mix. Sprinkle to cover casserole.

Bake at 350°F until bubbly hot and topping is golden brown.