Sunday, December 28, 2014
1 (16-ounce) package butter-flavor crackers, crushed...
3/4 cup (1-1/2 sticks) butter, melted
2 cups chunked cooked boneless, skinless chicken breasts
1 (8-ounce) can water chestnuts, drained and chopped
1 (10.75-ounce) can condensed cream of mushroom soup
1 (10.75-ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup water
1 garlic clove, minced
1 teaspoon dried basil
1/8 teaspoon black pepper
Preheat oven to 325 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, combine crushed crackers and butter; mix well and set aside 1/4 cup of mixture. Spoon remaining mixture into prepared baking dish. Evenly distribute chicken over cracker layer. Sprinkle water chestnuts over chicken.
In a large bowl, combine mushroom and chicken soups, sour cream, water, garlic, basil, and pepper; mix well and pour over water chestnuts and chicken. Sprinkle with reserved cracker mixture.
Bake 60 to 70 minutes, or until golden and bubbly.
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