Best Chicken Casserole

• 1 pack Boneless skinless chickenbreast
• 1 can Cream of Chicken Soup
• Half a med. container of sour cream
• 2 pack of Ritz snack crackers, crushed
• Quarter cup of butter or margerine

Boil Chicken in a large heavy pot until tender and done in the center. Pour into strainer and let cool. Mix cream of chicken soup and sour cream in a large bowl until well blended. Shred chicken by hand into small pieces, and mix with sour cream and cream of chicken soup. Pour into a glass, deep oven dish. Take crushed crackers and melted butter and mix with a fork, until it forms a crust like texture. Then spread over top of casserole. Place in oven at 355 Degrees until crust is golden brown.