Easy Creamy Chicken Casserole

Ingredients

• 1 sleeve buttery round crackers (such as Ritz®), crushed
• 2 tablespoons butter, melted
• 4 cups water
• 1 (32 fluid ounce) container chicken stock
• salt and ground black pepper to taste
• 3 skinless, boneless chicken breast halves, cubed
• 1 (26 ounce) can condensed cream of chicken soup
• 1 (24 ounce) container sour cream, or to taste

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Combine crackers and melted butter together in a bowl; set aside.
2. Bring water and chicken stock to a boil in a pot over high heat; season with salt and black pepper. Add chicken; reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain and set aside.
3. Whisk cream of chicken soup and sour cream together in a large bowl. Stir in cooked chicken.
4. Transfer mixture into a 9×13-inch baking dish. Sprinkle cracker mixture on top.
5. Bake in the preheated oven until bubbly, 25 to 30 minutes.