Ingredients

4 skinless, boneless chicken breast halves.

6 ounces egg noodles.

1 (10.75 ounce) can condensed cream of mushroom soup.

1 (10.75 ounce) can condensed cream of chicken soup.

1 cup sour cream.

salt to taste.

ground black pepper to taste.

1 cup crumbled buttery round crackers.

1/2 cup butter

Preparation

  1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
  2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
  3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
  4. Bake at 350 degrees F for about 30 minutes, until heated through and browned on top.