Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hr 5 mins Servings: 10 Yield: 1 9×13-inch baking dish

INGREDIENTS :

4 large skinless, boneless chicken breast halves
4 cups water to cover
1 pinch salt and ground black pepper to taste
2 (15 ounce) cans mixed vegetables (such as Veg-All®), drained
2 (10.5 ounces) can cream of chicken soup
1 (8 ounces) container sour cream
1 (8 ounces) can sliced water chestnuts, drained
1 large onion, finely chopped
1 cup shredded Cheddar cheese
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, cubed, or to taste

INSTRUCTIONS :

Step 1: Ready the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Pour enough water in a large pot to submerge the chicken. Turn the heat to high.

Step 3: Add in the chicken into the pot. Season with salt and pepper to taste then allow the water to boil.

Step 4: Reduce the heat to medium and cover the pot. Simmer for 15 minutes or until the chicken is cooked through.

Step 5: Remove the chicken from the pot and let it sit at room temperature to cool for 5 to 10 minutes.

Step 6: Slice the chicken into small cuts.

Step 7: In a large mixing bowl, add in the chicken soup, canned vegetables water chestnuts, Cheddar cheese, and sour cream. Stir until well mixed.

Step 8: Transfer the mixture into a large baking dish and sprinkle crushed crackers on top and a dot of butter.

Step 9: Place inside the preheated oven and bake for 30 minutes or until it starts to bubble and the top turns brown.

Step 10: Remove from the oven and let it sit at room temperature for at least 5 minutes.

Step 11: Serve and enjoy!

Note:

I use 5 to 6 cups of cooked chopped chicken. Any part will do for this recipe as long as it is boneless.