Mexican Chicken Casserole - cooking recipe

Ingredients

1 pkg. split skinless chicken breasts (approximately 4)
1 can cream of celery soup
1 can chopped green chilies
cracker crumbs
1 tsp. chili powder
hot picante sauce
1 pkg. Monterey Jack cheese
1/4 c. sour cream

Preparation

Boil chicken breasts for 45 minutes to 60 minutes.
Take chicken off bone.
In a saucepan mix celery soup with a can of water, chili powder and picante sauce to taste.
Bring to boil, then simmer on low.
Take off heat and add 1/4 cup of sour cream and chicken.
Pour into casserole dish and top with cheese and crackers.
Bake at 400\u00b0 for 20 minutes.