1 (8 oz.) carton sour cream
1 can cream of chicken soup
3 boneless skinless breasts of chicken

TOPPING:

1 roll Ritz or Hi-Ho crackers
3 tbsp. melted butter

Boil enough water to cover chicken. Rinse chicken and add to boiling water. Put on lid and boil 5 minutes. Turn off heat. Leave lid on - no peeking! Let chicken steam for 1 hour. This is a Chinese steaming method. When chicken is done, cut in bite size pieces.

In an 8x8 pan or pyrex dish combine sour cream and cream of chicken soup. Mix in chicken.

Crumble Ritz crackers and put on top of chicken mix. Drizzle with butter. Bake at 350 degrees for 20-25 minutes or until hot and bubbly. 4 servings.