Buttery Chicken Delight

Place the broiler-fryer chicken in a large pot and add 1 quart of water, then season with 1 teaspoon of salt and 1 teaspoon of pepper. Bring to a boil, then reduce heat and simmer for 45 minutes until the chicken is fully cooked and tender.

Remove the chicken from the pot and let it cool slightly, reserving 1 cup of the cooking liquid. Once cooled enough to handle, shred or cut the chicken into bite-sized pieces, discarding the skin and bones.

Preheat the oven to 350°F.

In a large mixing bowl, combine the Cream of Chicken soup, Cream of celery soup, sour cream, and the reserved 1 cup of chicken cooking liquid, then stir until smooth and well blended.

Fold the shredded chicken into the soup mixture along with the remaining 1 teaspoon of pepper, stirring gently until the chicken is evenly distributed.

Pour the chicken mixture into a greased 9x13-inch baking dish, spreading it in an even layer.

In a small bowl, combine the crushed buttery crackers with the melted butter, mixing until the crackers are evenly coated.

Sprinkle the buttered cracker mixture evenly over the top of the chicken mixture in the baking dish.

Bake at 350°F for 15 minutes until the topping is golden brown and the casserole is heated through.

Remove from the oven and let rest for 5 minutes before serving.