2 cans sweet peas
2 cans carrots
1 can cream of chicken soup
1 bowl sour cream
1 tube ritz crackers
1 stick butter or margarine
6 to 8 chicken legs
In large pot, boil chicken 1 hour. Drain off broth.
Remove skin. Take meat off bones. Tare into small pieces.
In a 2 quart casserole dish, place chicken.
drain sweet peas & carrots, add to casserole dish.
Add sour cream & cream of chicken soup.
. Top with crumbled Ritz crackers.
Dot with butter or margarine.
Bake at 350 for 35 to 40 minutes, or until golden.