Sour Cream Chicken Bake

• 2 -3 chicken breasts, cooked (4-5 thighs, or enough to cover the bottom of an 8x10 dish to your liking)
• 1 cup sour cream
• 1 (10 3/4 ounce) can condensed cream of chicken soup (may also use condensed cream of mushroom soup but personally the chicken is SO much better)
• 36 Club crackers (1 sleeve)
• 1/4 cup margarine or 1/4 cup butter

1. Cook chicken to your liking (I usually just boil) and cool.
2. Separate or cut chicken into bite size pieces, layering them in an ungreased 8X10 or medium casserole dish.
3. Salt light lightly if desired.
4. Combine sour cream and undiluted soup in a small bowl, and spread over chicken.
5. In a separate bowl microwave or otherwise melt butter and crush crackers into it, stirring to coat.
6. Layer buttered crumbs on top of sour cream/soup mixture.
7. Bake at 350u0b0F for one hour or till bubbly.
8. If you like you may broil the top till more browned, but watch carefully!
9. Serve hot and enjoy!

chicken breasts, sour cream, condensed cream, crackers, margarine

Taken from www.food.com/recipe/sour-cream-chicken-bake-218041 (may not work)