Country Chicken Casserole

6 chicken breasts and thighs boiled until tender with the following:
1 piece celery
1 carrot
1 onion, quartered
1 tabsp. chicken soup base
1/2 teasp. lemon-pepper
1/4 teasp. salt
1/2 teasp.granulated garlic
few sprigs parsley
1 bay leaf
enough water to cover chicken

Place all ingred. in a large pot and cook until chicken is tender, Drain chicken and reserve broth. Remove meat from bones and shred into large chunks with your hands. Set aside

In a large bowl mix well:
1-16 oz. carton sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 bag frozen peas and carrots ( use a large bag)
2 cups reserved chicken broth

Mix well and fold in the reserved chicken. Pour into a greased casserole dish.

Top with the following:
1 stick margarine or butter, melted
1 tube ritz crackers, crushed

Toss cracker crumbs with melted butter. Sprinkle over casserole. Bake at 350* 40 minutes.