Chicken Noodle Casserole I

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

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

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.

Chicken Noodle Casserole I