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3 or 4 pieces of boneless skinless chicken
16 oz. Sour Cream
1 - Can of Peas 'n Carrots
1 - Can of Cream of Mushroom Soup
1 - Can of Cream of Chicken Soup
1 stick of butter
Boil the chicken long enough to cook it through. I usually let it boil for at least 45 minutes. When the chicken is cooked, tear or cut it into bite size pieces and spread it out in the bottom of a casserole dish. (I use a rectangle casserole dish.) Then, in a mixing bowl, mix the sour cream, peas 'n carrots (juice drained out first), and the cream of mushroom and cream of chicken soups. Stir well then pour the mixture over the top of the chicken. Crumble a roll to a roll and a half of Ritz crackers on top of the mixture to make a crust. Cut chuncks of butter and place on top of the crackers in the corners, along the sides, and a couple in the middle.
Bake at 350 degrees for 15 - 20 minutes or until the edges are bubbling.
This is a very easy and cheap dinner to make and everyone who has tried it absolutely loves it!