Yield: 6 servings.
1 can cream-of-chicken soup
¾ cup water
8 ounces sour cream
½ cup Parmesan cheese
1 sleeve Ritz crackers, crushed
1 stick margarine, melted
1 package boneless chicken breasts, cut into small pieces (about 1½ pounds)
Preheat oven to 350°. Mix soup, water, and sour cream. Pour half of mixture into bottom of a prepared casserole dish. Mix cheese and cracker crumbs together. Dip chicken in melted margarine, then roll in crumbs and cheese. Layer chicken on top of soup mixture, then add the other half of soup mixture on top. Sprinkle remainder of cracker crumbs and cheese mixture on top.
Bake at 350° for one hour.
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