6 chicken breasts, cooked, boned and cubed
1 box crushed Townhouse crackers
1 stick butter
1 can water chestnuts, sliced

CREAMY SAUCE:

1 carton sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 tbsp. chicken stock (optional)

Place crushed crackers on the bottom of a 9x13 inch casserole dish (saving 3/4 cup for topping). Add chicken breasts and water chestnuts.

In a separate bowl, mix together well the sauce ingredients. Pour over chicken. Dot with butter and top with the remaining cracker crumbs. Bake in a preheated oven at 350 degrees for 1 hour.