Buttery Chicken Casserole

1 (3 pound) broiler-fryer chicken
1 quart water
1 teaspoon salt
1 teaspoon pepper
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
8 ounces sour cream
1/2 teaspoon pepper
1/2 (16 ounce) package oval-shaped buttery
crackers, crushed (2 stacks)
1/4 cup butter, melted

Combine first 4 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, and cool slightly.

Skin and bone chicken; cut chicken into bite-size pieces. Combine chicken, cream of chicken soup and next 3 ingredients, stirring well.

Place half of crushed crackers in a lightly greased 11 x 7 x 1 1/2-inch baking dish; spoon chicken mixture over crackers. Top with remaining crackers, and drizzle with butter.

Bake at 325 degrees F for 35 minutes or until lightly browned.

Yields 6 to 8 servings.