CHICKEN CASSEROLE

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CHICKEN CASSEROLE

4 or 5 large chicken breasts
2 cans chicken soup
1 (8 oz.) carton sour cream
1/4 c. chicken broth
2 cylinders Ritz crackers
1 1/2 sticks margarine

Boil chicken; save broth. Remove from bone. Cut into
bite-size pieces. Place pieces in bottom of large casserole
dish. Mix soup, sour cream and chicken broth and heat until
well blended. Pour over chicken. Cover with crushed Ritz
crackers, well coated in melted margarine. Bake at 350 degrees for 30
to 35 minutes.

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