3 whole chicken breasts
1/4 c. melted butter
1 c. Rich Round cracker crumbs
1 (10 3/4 oz.) can cream of chicken soup
1 c. sour cream
1/4 c. chicken broth
Salt and pepper to taste

NOTE: I use Pepperidge Farm Stuffin' Mix, herb or cornbread, in place of cracker crumbs.

Stew chicken breasts, cool. Remove bone and tear or chop into bite-size pieces. Combine butter and crackers (or stuffin' mix). Put half of this in bottom of shallow 2-quart baking dish. Top with chicken in a layer.

Combine sour cream, soup and broth, salt and pepper. Mix well and pour over chicken layer. Top with remaining crumbs (or stuffin' mix). Bake at 350 degrees about 25 minutes. Serves 6.

NOTE #2: When doubling this for 12, I use 1 chicken soup and 1 mushroom soup. Also I like to mix the stuffin' mix; half herb and half cornbread mix.