4 chicken breasts or 2 whole chickens
10 oz. box Ritz crackers, crumbled
1 stick butter, melted
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8 oz.) container sour cream
1 can water chestnuts
1 c. chicken broth or sweet milk

Cook chicken, debone and cut into bite-size pieces. Crumble 3/4 of crumbs into large (6x12 inch) casserole dish or I use 2 or 3 Corning Ware, if you want to freeze some.

Mix together soups, sour cream, water chestnuts and chicken broth. Put layer of crumbs in bottom of dish, layer chicken, then add soup mixture. Pour over chicken, crumble remaining crumbs on top. Bake 20 to 25 minutes in 350 degree oven or until brown and bubbly.