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

Combine butter and crackers. Line a 2 quart casserole dish with 1/2 the buttered crumbs. Remove chicken from bones and place on top of crackers. Combine soup, sour cream and chicken stock. Salt and pepper. Add shake of garlic. Pour mixture over chicken. Then cover with remaining cracker crumbs. Cook at 350 degrees just until casserole bubbles around the edge.