2 sleeves Ritz crackers

2-3 lbs. boiled chicken breast

8 oz. cream of chicken

8 oz. cream of mushroom

8 oz. sour cream

Shredded cheese (choice)

1/2 cup melted butter

Preheat oven to 425*. Crush 1 sleeve of Ritz crackers and lay in bottom of casserole pan. Pour melted butter over cracker crumbs. Shred chicken and layer on top of buttered cracker crumbs. Mix soups with sour cream in a separate bowl and then pour over shredded chicken. Crush another sleeve of crackers and top the soup mixture. Cover with aluminum foil and bake for 40 minutes. Uncover, sprinkle shredded cheese on top and cook an additional 5 minutes.

Notes: I use double cream of chicken soup because I don’t like mushrooms. I’ve also added corn and/or green beans to this and it’s fantastic.