Chicken Crunch Serves 2 2 chicken breasts, cooked and deboned 4 ounces of chicken stock 1 can condensed cream of chicken soup 1 container sour cream 1/2 stick of butter 20 buttery round crackers (I like Ritz) Preheat oven to 350 degrees F (175 degrees C). Chop chicken into small pieces, season with salt and pepper. Brown chicken pieces in 2 tablespoons of olive oil. Turn until brown Deglaze briefly with chicken stock and spoon into a 9 x 9 inch baking dish. Mix soup and sour cream and pour over chicken. Crumble crackers finely and put on top of chicken mixture. Dot with butter or margarine. Bake at 350 degrees F (175 degrees C) for 30 minutes.