- Servings: 6-8
Ingredients:
| 7 | Chicken Breasts |
| 1× 10.75 oz can | Cream of Chicken Soup |
| 1 cup | Sour Cream |
| 1× 15 oz can | Sliced Water Chesnuts |
| 1 | Celery Stalk |
| Pepper, to taste | |
| 1 | Sleave Ritz Crackers, 36 crackers |
| 1 stick | Butter, ¼ cup |
Directions:
Preheat oven to 350 degrees. Bake chicken breasts until just done in oven. Discard skin and bones and pull chicken into small pieces. Set aside.
Mix the cream of chicken soup and sour cream in large stove top pan over medium heat.
Drain water chesnuts and chop in half. Chop celery stalk into small pieces. Add chopped water chesnuts and celery to soup mixture and turn off the heat.
Add pulled chicken to the soup mixture. Stir together. Add pepper to taste. Place into casserole dish. Set aside.
Melt the one stick of butter. Crush ritz crackers. Add melted butter to the crushed ritz crackers and mix until crumbly. Spread over chicken in the casserole dish.
Bake at 350 degrees for 30-35 minutes or until golden brown. Let sit outide of oven for 10 minutes. Serve and enjoy!
