Ingredients:
Casserole:

Ingredient Quantity
Boneless, skinless chicken breasts 4
Olive oil 2 tablespoons
Onion, diced 1
Garlic, minced 2 cloves
Bell pepper, diced 1
Sliced mushrooms 1 cup
Frozen peas 1 cup
Frozen corn kernels 1 cup
Cream of chicken soup 1 (10.5 oz) can
Chicken broth 1 cup
Sour cream 1 cup
Shredded cheddar cheese 1 cup
Salt and pepper To taste
Topping:

 

Ingredient Quantity
Crushed butter crackers 2 cups
Melted butter 1/4 cup
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Season chicken breasts with salt and pepper. Cook in olive oil until golden brown on both sides. Set aside.
Sauté onion, garlic, bell pepper, and mushrooms until softened.
Combine sautéed vegetables, peas, corn, cream of chicken soup, chicken broth, sour cream, and cheddar cheese in a large bowl. Mix well.
Pour mixture into prepared baking dish. Top with chicken breasts.
Combine crushed crackers and melted butter. Sprinkle over casserole.
Bake for 25-30 minutes, or until bubbly and topping is golden brown.
Let cool slightly before serving. Garnish with fresh parsley, if desired.