Chicken Casserole

• 6 (8-ounce) skinless, bone-in chicken breast halves
• 4 cups water
• 1 teaspoon pepper
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of celery soup, undiluted
• 1 (8-ounce) carton reduced-fat sour cream
• 1/2 teaspoon pepper
• 8 ounces reduced-fat oval-shaped buttery crackers, crushed (about 80 crackers)
• Cooking spray
• 1 tablespoon margarine, melted

1. Combine first 3 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, and cool slightly.
2. Preheat oven to 325u0b0.
3. Bone chicken; cut chicken into bite-size pieces. Combine chicken, chicken soup, and next 3 ingredients, stirring well.
4. Place half of crushed crackers in an 11- x 7-inch baking dish coated with cooking spray; spoon chicken mixture evenly over crackers. Top with remaining crackers, and drizzle with margarine. Bake, uncovered, at 325u0b0 for 35 minutes or until lightly browned.

skinless, water, pepper, condensed reducedfat, condensed reducedfat, sour cream, pepper, buttery crackers, cooking spray, margarine

Taken from www.myrecipes.com/recipe/chicken-casserole (may not work)