1 box Ritz crackers, crushed
1 stick Country Crock margarine, melted
8 chicken breasts
1 can sliced water chestnuts, drained (optional)
1 can whole kernel corn (optional)
1 can Campbell’s cream of mushroom soup
1 can cream of chicken soup
1 (8 ounce) carton Daisy sour cream
Cook and chop chicken breasts.
Mix cracker crumbs and margarine.
Sprinkle ½ the crumbs into a 9×13 inch baking dish.
Arrange chicken pieces over crumbs.
Sprinkle on sliced water chestnuts or corn, if using.
In separate bowl, mix soups with sour cream and spread over chicken.
Sprinkle remaining cracker crumbs over all.
Bake at 400 °F for 30 minutes.
Source : allrecipes.com