Categories: Casseroles, Chicken, Poultry
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, such as Ritz
- 1/2 cup butter
Directions
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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.
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Bring chicken cooking water to a boil and cook pasta in it. Drain.
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Cut chicken into small pieces, and mix with noodles.
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In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper.
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Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
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Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
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Bake at 350 degrees for about 30 minutes, until heated through and browned on top.