Did someone die? Bring the family this. Just got home with a new baby? Bring them this. Just want something delicious for dinner? Make this. This feeds plenty of people so if you’re only cooking for 4, I would split the portion in half and save the rest. If I split it, I prepare everything in two 8×8 casserole dishes then freeze one. Just make sure you let it thaw before cooking and add extra cooking time.

Ingredients

8 Chicken Breast (skinless, boneless)
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 c. Sour Cream (or an 8 oz. container)
1/4 cup water (you’ll take this from the water you boiled the chicken in)
1 8 oz. can Sliced Water Chestnuts (drained)
1 stick Butter
1 box Ritz Crackers

Directions

1.  Preheat oven to 350 degrees. Spray a large casserole dish with non stick spray or rub with butter.

2. Cut chicken into bite size pieces. Boil water in a large pan and cook chicken for 8 minutes. (I usually have enough to fill my pan twice at 8 minutes each). Make sure the water is covering your chicken for even cooking.

3. In a large bowl, mix the cream of mushroom, cream of chicken, sour cream, water chestnuts (drained), water from the pan, and cooked chicken.

4. In a gallon ziploc bag, add ritz crackers and crush. Melt the butter in a microwave safe bowl for 1 minute. Pour into the bag of crumbs the melted butter and smush it around until all crumbs are buttered.

5. Sprinkle 1/3 of the ritz cracker mix on the bottom of the pan. Next layer the chicken and soup mix, followed by the rest of the cracker mix.

6. Cover with foil and bake for 30 minutes. Remove the foil and cook an additional 15 minutes.

Enjoy!