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    Chicken Noodle Casserole

    Source of Recipe

    List of Ingredients

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    4 boneless chicken breasts
    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

    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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