2 cans sweet peas drained
2 cans carrots drained
1 bowl sour cream
1 can cream of chicken soup
1 tube ritz crackers
1 stick butter or margarine
4 to 6 chicken leggs
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. mix well. . top with crumbled, ritz crackers. dot with butter or margarine.
bake at 350 for 35 to 40 minutes, or until golden. Serves 4