chicken pot pie

cut up cooked chicken (about 2 large breasts)
salt & pepper
1-2 cans cream of chicken soup (smaller size)
8-12 oz sour cream
1 tube Ritz crackers, crushed
1 stick margarine

Spray casserole with Pam. Put 1/2 the chicken in the bottom of the dish and sprinkle salt & pepper. In a separate bowl, mix the cans of soup and sour cream. Pour 1/2 that over the chicken. Put the other of the chicken layered, sprinkle salt & pepper. Layer the rest of the soup mixture. Crush the Ritz crackers and layer them over the top. Melt the butter and pour on top of the crackers. Bake on 350 for 30 minutes until bubbly and brown on top.

(notes from Laurie: I treated myself with skin-on chicken thighs as the meat and it was well worth it. Tossed in carrots, think you could do even more as well as tossing in some peas.)

Grandma’s original recipe:

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