From Shelly Carey
Ingredients
8 boneless, skinless chicken breast halves
4 cans cream of chicken soup
24 oz. sour cream
2 sticks butter, melted
3 sleeves of Ritz crackers, crushed
Directions
Boil chicken until tender. Preheat oven to 350 degrees.
Cube or shred chicken. Put into two 13 x 9 inch baking dishes. Mix together soups and sour cream. I like to thin it a little by adding one soup can of water. Pour the mixture over the chicken. Mix together the melted butter and crushed Ritz. Sprinkle on top. Bake in oven at 350 for about 45 minutes or until bubbly.
You can cut recipe in half for one 13 x 9 inch pan.
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