Instructions: Preheat oven to 325 degrees.

In a large bowl, combine the crushed crackers and the butter; mix well and set aside 1/4 cup of the mixture.

Spoon the remaining cracker mixture evenly into a 9- by 13-inch baking dish. Evenly distribute the chicken over the cracker layer. Sprinkle the water chestnuts over the chicken.

In a large bowl, combine the mushroom and chicken soups, the sour cream, water, garlic, basil, and pepper; mix well and pour over the water chestnuts and chicken.

Sprinkle with the reserved cracker mixture. Bake for 60 to 70 minutes, or until golden and bubbly.

This recipe yields 6 servings.

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