6 chicken breasts, boneless and skinless
1 can cream chicken soup
1 sm. sour cream
1 lg. bag egg noodles
3 stalks celery
1 pkg. (sleeve) club crackers
1/2 stick butter
4 c. water

Cook chicken and celery in 4 cups water until done. Remove chicken and cut into pieces. Cook egg noodles in broth until done. Combine chicken, soup, sour cream in baking dish and blend. Stir in egg noodles. Melt butter; crush crackers and stir into butter. Top the mixture. Bake at 375 degrees for 1/2 hour.