Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

In a large mixing bowl, combine the shredded cooked chicken, cream of chicken soup, and sour cream. Blend until smooth and creamy, then spread into the baking dish.

In a separate bowl, combine crushed crackers with melted unsalted butter. Stir until crackers are well coated.

Evenly sprinkle the buttery cracker mixture over the chicken filling in the baking dish.

Bake for 30-35 minutes until edges are bubbling and topping is golden brown.

Let the casserole cool for about 5 minutes before serving.