MEMPHIS CHICKEN CASSEROLE

1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of mushroom soup
1-1 1/2 cups sour cream
1/2 cup  (1/4 lb) margarine
1 (8 oz) box butter crackers
1 cup (8 oz) sliced water chestnuts, drained
6 chicken breasts
1 bay leaf
2 teaspoons salt

Cook chicken breasts with seasonings and water. Cool, bone and cut into bite-size pieces. Crumble 1/2 crackers in a 13 x 9 x 2-inch baking dish. Dot with 1/2 the margarine. Add layer of chestnuts, then layer all the chicken.Mix the soups and sour cream and spread over the chicken layer. Add rest of the crumbled crackers and dot with remaining margarine. Bake at 350 degrees for 45 minutes.

Makes 10 to 12 servings.