3 sleeves Ritz crackers
1/2 stick melted butter
1 chicken, cooked and deboned
1 c. chicken broth
1 can cream of chicken soup
1 (8 oz.) carton sour cream

Crumble 1 1/2 sleeves of crackers and sprinkle in bottom of casserole dish. Drizzle melted butter over crackers. After chicken has been cooked and deboned, place chicken meat on top of crackers and butter mixture.

In mixing bowl, combine chicken broth, cream of chicken soup and sour cream until well blended. Pour over chicken. Crumble the rest of the crackers and sprinkle on top.

Bake at 350°F until it bubbles and is brown around the edges (about 30 to 40 minutes).