1 chicken or chicken breasts to equal 2 1/2 to 3 lbs.
2 cans cream of chicken soup
1/2 stick butter
8 oz. box Ritz crackers
1 can chopped waterchestnuts
1/2 pt. sour cream

Cook chicken until tender. Remove from bones. Mix together soup, sour cream and waterchestnuts. Smash crackers and put half in a casserole. Add chicken. Melt butter put other half of crackers in it and scatter over the top. Bake at 350 degrees for 1/2 hour until bubbles. Can be made ahead of time and refrigerated.