My husband and I were introduced to this delightful dish over 20 years ago when we lived in Georgia. It is great for church dinners or to take to someone who is sick or has had a new baby.
4 chicken breasts, cooked and chopped
1 can cream of mushroom soup
8 oz sour cream
1/2 – 1 cup of milk, depending on how moist you like it
salt & pepper to taste
1 sleeve Ritz crackers, crushed
1/2-1 stick melted butter
Combine chicken, soup, milk, salt, and pepper. Pour into 9×13 dish. Top with Ritz crackers, evenly. Drizzle with butter.
Bake at 350 until golden and bubbly, 45-60 minutes.