3 chicken whole breasts
1 c. cream of mushroom soup
1 c. (8 oz.) sour cream
1/2 c. water chestnuts
8 to 9 oz. crushed Club Crackers
1 1/2 sticks butter

Boil chicken and debone. Put layer of chicken on bottom of casserole dish. Cover with sour cream and soup. Sprinkle water chestnuts on top. Cover with crushed cracker crumbs. Melt butter and pour evenly over all. Bake at 400 degrees until bubbles. Can be frozen and can be doubled easily.