Ingredients

The following ingredients have 6 Servings
  • 4 chicken breast halves skinless, boneless
  • 6 oz egg noodles
  • 1 (10.75 oz) can condensed cream of mushroom soup
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 1 cup sour cream
  • salt to taste
  • ground black pepper to taste
  • 1 cup buttery round crackers crumbled
  • 1/2 cup butter

Instruction

  • 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 (175 degrees C) for about 30 minutes, until heated through and browned on top.