This was made for a Christmas party last year.

Get the Oven Ready
The oven should be preheated to 350°F, or 175°C.
Put aside a 9×13-inch baking dish that has been greased.
Get the Chicken Ready
Add salt and pepper to both sides of the chicken breasts.

Warm the olive oil in a big pan over medium-high heat.
Toss in the chicken breasts and sear them for four to five minutes per side, or until they become a golden brown.
Before setting aside, take the chicken out of the pan.
Get the Vegetables Sautéd
Chop some garlic and sauté it with some chopped onion, bell pepper, and sliced mushrooms in the same pan.
For around five to seven minutes, or until the veggies are tender and aromatic, sauté them.
Put together the Casserole
Put the sautéed veggies, corn, peas, corn kernels, sour cream, shredded cheddar cheese, chicken broth, and cream of chicken soup into a big bowl.
Blend into a smooth mixture.
After the baking dish is ready, pour in the ingredients and smooth it out evenly.
After the chicken breasts have cooked, add them to the baking dish with the vegetables.
Get the Topping Ready
Melt the butter and mix in the crumbled butter crackers in a different basin.
Coat the crackers equally with butter by mixing them.
After the chicken and vegetables are mixed in the baking dish, sprinkle the cracker mixture with the greased side down.
Put the Casserole in the Oven
After the oven is warmed, bake the casserole for 25 to 30 minutes, or until the topping is golden and bubbling.
Prepare and Savor
After taking the casserole out of the oven, let it aside to cool for a while before cutting and serving.
For a splash of color and a touch of freshness, garnish with chopped parsley, if preferred.