Chicken Noodle Casserole I

"Creamy chicken and noodle casserole topped with crushed crackers. Wonderful as leftovers topped with melted cheese!"

Ingredients

Original recipe makes 6 servings

Makes servings Adjust Recipe (Help)

• 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

Directions

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.

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