Boil Chicken, reserve broth, cut into bite-sized pieces.
Mix together broth, sour cream, soup, salt, pepper.
Add rice and chicken to broth mixture.
Pour into 9x13 casserole dish.
Combine melted butter and crushed crackers.
Top the chicken and rice with crushed crackers and almonds(optional).
Bake at 350° for 30-40 min or until center is bubbly.
**Mixture can be frozen in a ziploc bag and thawed when ready to cook. Do not freeze with crackers and almonds; only the rice and chicken mixture.