6-8 pieces cooked chicken, deboned
1 can cream of chicken soup
1 can cream of broccoli soup
1 carton sour cream
1 can drained water chestnuts
2 c. crushed cheese crackers (i.e. Cheez Nips)
1/2 stick softened butter
1-1 1/2 c. steamed broccoli florets
Poppyseed (optional)
1/2 c. grated Cheddar (optional)

Cook chicken and remove skin from the meat and debone. Cut chicken into bite-size pieces and place in a 9 x 11 inch buttered casserole. Mix creamed soups, water chestnuts, sour cream and broccoli pieces together and pour over the chicken. (Reserve 1/4 cup chicken broth, as needed for texture.)

Mix cheese cracker crumbs with 1/4 stick butter and sprinkle over casserole. Pour chicken broth over crumbs and sprinkle with poppy seed and grated cheese. Bake at 350 degrees for 30-45 minutes.