• 1 can cream of chicken soup, undiluted
• 1 can cream of mushroom soup, undiluted
• 1 oz. container sour cream
• 1 stick butter, melted
• 1 sleeve (of 4 sleeve box) saltine crackers, crushed
• 2-3 chicken breasts, boiled until tender

In a 2 qt. casserole dish, mix both soups (do not dilute) with the sour cream. Shred chicken and mix into the soup mixture. Add the crushed Saltine crackers to the melted butter and mix well. Spread the crackers on top of the chicken mixture. Bake in a 350-degree oven for approximately 30-40 minutes or until golden brown and bubbly.