3 chicken breasts
1 large can cream of mushroom
1 large can cream of chicken
1 (16 oz.) sour cream
Boil chicken breasts on medium for about 30 minutes. Shred chicken
breasts into a bowl. Mix cream of mushroom, cream of chicken and
sour cream together. Put in a casserole dish. Crumble Ritz
crackers; spread across top. Bake on 350 degrees until soup is warm.
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