4 large chicken breasts, boiled and shredded 1 can cream of chicken soup 8 oz. sour cream 1 1/2 c. cooked white rice 1 sleeve Ritz crackers 1 stick margarine of butter 1/2 c. chicken broth
Place chicken in shallow baking dish. Cover with rice, then pour broth over rice. Mix undiluted soup with sour cream and spread over rice. Crush crackers and stir in melted margarine. Put cracker mixture on top and bake at 350º until soup bubbles.
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