Chicken Casserole

6 chicken breasts with bone and skins
1 can cream of chicken soup
1 cup sour cream
1 small onion, chopped
Sage
Celery seed
Black pepper
Salt
2 packs crackers


Wash 6 chicken breasts and boil until tender. When tender remove chicken from broth to cool, save broth. Bone and skin chicken, cut into strips and spread in a 13x9x2-inch baking dish. Preheat oven to 350 degrees. In a 2-quart bowl mix 1 can cream of chicken soup with 1/2 cup of broth. Add 1-cup sour cream and chopped onion to soup mixture and spread over chicken lightly sprinkle sage, black pepper, sage and salt on top. Crumble 2 packs of ritz crackers on top. Pour 1-1/2 cups of broth over crackers. Place in oven and bake at 350 degrees for about 35-40 minutes.