5 or 6 chicken breasts
1 c. (sm. carton) sour cream
1 can cream of chicken soup
1 can sliced mushrooms, drained
1 sm. can sliced water chestnuts, drained

Cook chicken with enough water to barely cover. Pieces of onion, carrot and celery may be added to the pot to give extra flavor; then discard when done.

Cut tender chicken into bite size pieces and place in the bottom of a buttered casserole, about 9 x 11 1/2 inches. Mix soup (undiluted), sour cream, mushrooms and chestnuts. Pour over chicken. Salt to taste.

TOPPING:

1 stack Town House crackers, crushed
1 stick butter, melted

Mix cracker crumbs and melted butter. Spread on top of casserole. Bake for 30 minutes at 350 degrees.