Chicken And Rice Casserole - cooking recipe

Ingredients

4 to 6 chicken breasts or 1 whole fryer
1 c. uncooked rice
2 cans cream of chicken soup
8 oz. sour cream
1 stack crackers, coarsely crumbled
1 stick oleo, melted

Preparation

Boil chicken until tender and set aside to cool.
Into a 9 x 13-inch casserole dish, pour about 4 cups of chicken broth. Sprinkle rice into broth.
Remove skin and bones from chicken and pull into bite size pieces.
Place chicken over rice.
Mix soup and sour cream; spoon over chicken.
(I add a small amount of chicken broth to my soup/sour cream mixture.)
Mix crackers and oleo. Sprinkle over soup mixture.
Bake 1 hour at 350\u00b0 (uncovered).