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Ingredients
  • ½ cup chicken broth
  • 1 ½ to 2 pounds boneless, skinless chicken breast cutlets (see note)
  • 3 Tbsp dry ranch dressing mix (I used Hidden Valley)
  • 1 (10.5) oz can Campbells cream of chicken soup
  • 1 cup sour cream
  • 1 Tbsp cornstarch
  • 1 sleeve (30 crackers) Ritz crackers, crushed into crumbs
  • 5 Tbsp melted butter
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