1 (10-3/4 ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream
1 roll round buttery crackers
2 tablespoons butter, melted
Preheat oven to 350 degrees. Poach chicken in enough water to cover until no longer pink inside. Remove from pan and when cool enough to handle, cut into cubes.
Meanwhile, combine chicken soup (undiluted) with sour cream in a medium bowl; mix well.
Place the cubed chicken (or turkey) in a glass casserole dish.
Pour sour cream and soup mixture on top. Crumble crackers on top of mixture and pour melted butter on top. Bake for 25 to 30 minutes, or until top is golden.
Makes 4 servings.