4 to 6 chicken breasts, cooked, deboned and cubed
3 cups quick-cooking rice (Minute)
3 cups chicken broth (reserved from cooking chicken)
1 tsp. chicken soup base or bouillon (Minor's)
2 cups dairy sour cream
2 (10 oz. ea.) cans cream of chicken soup

TOPPING:

1 sleeve Ritz crackers, crushed
1 cup (2 sticks) butter, melted

Cook rice with chicken broth according to package directions. Add chicken soup base or bouillon.

In a large bowl combine rice with soup, chicken and dairy sour cream, mix well. Pour into 9x13-inch casserole dish.

Crush Ritz crackers, sprinkle over top of casserole. Melt butter, pour over crackers.

Bake at 350°F for 30 minutes or until hot and bubbly.

Submitted by: Connie