Ingredients:
6 boneless skinless chicken breasts
1 quart water
1 teaspoon salt
1 teaspoon pepper
1 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) cans cream of celery soup
1 (8 ounce) cartons sour cream
1/2 teaspoon pepper
2 stacks buttery crackers, crushed
1/4 cup butter or 1/4 cup margarine, melted
Directions:
Combine first 4 ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1 hour or until tender.
Remove chicken and cool.
Cut chicken into bite-size pieces.
Combine chicken, chicken soup and next 3 ingredients.
Place half of crushed crackers in a lightly greased 11 x 7 x 1.
5 inch baking dish.
Spoon chicken mixture over crackers.
Top with remaining crackers, and drizzle with butter.
Bake at 325 degrees for 35 minutes or until lightly browned.
Servings: 6-8
Time preparation: 90 min.
Time total: 125 min.