Chicken Casserole

1 large fryer, deboned

1 can cream of chicken soup

1 1/2 stacks Ritz crackers

1 (8 oz.) sour cream

1 stick butter

1 can peas and carrots (optional)

Boil chicken until tender. Combine chicken, peas and carrots, soup, and sour cream in casserole dish. Melt margarine and add to crushed crackers. Mix well and sprinkle over mixture. Bake at 425° until hot through, about 30 minutes.