1Boil the chicken. When done, reserve some chicken stock. Chop the chicken into bite size pieces. While chicken is boiling, cook the rice according to package directions.
2Mix rice, chicken, soup, sour cream, onion and garlic together in a medium mixing bowl. If too thick, can add a little of the reserved chicken stock. (I usually add some stock about 1/4 cup) Place in a greased 8x8 casserole dish.
3Crush the crackers and pour the melted butter on top. Sprinkle the crackers over the casserole.
4Place in oven, and bake at 350* for 30 minutes. Turn oven up to 400* and cook for 5 minutes or until the crackers are golden brown.