4 large skinless, boneless chicken breast halves
4 c water to cover
1 pinch salt and ground black pepper to taste
2 cans mixed vegetables (such as Veg-All®), drained2 (10.5 ounces) can cream of chicken soup
1 container sour cream
1 can sliced water chestnuts, drained
1 large onion, finely chopped
1c shredded Cheddar cheese
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tbsp butter
Preheat oven to 200 degrees C or 400 degrees F.
Submerge the chicken in water. Turn the heat to high.
Add in the chicken into the pot. Season with salt and pepper to taste then allow the water to boil.
Reduce the heat to medium and cover the pot.
Simmer for 15 minutes or until the chicken is cooked through.
Remove the chicken from the pot and let it sit at room temperature to cool for 5 to 10 minutes.
Slice the chicken into small cuts.
In a large mixing bowl, add in the chicken soup, canned vegetables water chestnuts, Cheddar cheese, and sour cream. Stir until well mixed.
Transfer the mixture into a large baking dish and sprinkle crushed crackers on top and a dot of butter.
Place inside the oven and bake for 30 minutes or until it starts to bubble and the top turns brown.
Remove from the oven and let it sit at room temperature for at least 5 minutes.