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Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9x13 casserole dish.
Boil raw chicken breasts for 20 minutes. Let chicken cool slightly and shred it using a mixer or pull it apart with forks. You can also use leftover chicken or rotisserie chicken.
In a large bowl stir together the condensed soup, sour cream, Worcestershire, celery salt, garlic, and pepper until combined. Add in the shredded chicken and mix until combined.2 cans condensed cream of chicken soup
Pour the chicken mixture into the prepared baking dish.
In a separate bowl, stir together the crushed crackers and melted butter. Sprinkle over the chicken mixture in the baking dish.
Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice.