Buttery Chicken Casserole

• 3 chicken breasts, partially cooked, shredded
• 12 cup onion, chopped
• 2 (8 ounce) cans cream of celery soup, undiluted
• 1 cup sour cream
• 20 buttery crackers, crushed
• 14 cup butter, melted
• 1 teaspoon garlic salt

1. Layer and spread ingredients in an 11x14 glass baking dish in the order as listed above.
2. Chicken should be cooked enough to be shreddable, but not fully done.
3. Sprinkle crackers and garlic as final layer.
4. Bake at 375 for 45 minutes until golden brown and bubbling.

chicken breasts, onion, cream of celery soup, sour cream, buttery crackers, butter, garlic salt

Taken from www.food.com/recipe/buttery-chicken-casserole-225082 (may not work)