Chicken Noodle Casserole
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 Ritz crackers
1/2 cup butter
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.
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.
Melt butter in a small saucepan, and remove from heat. Stir in crumbled
crackers. Top casserole with the buttery crackers.
Bake at 350F for about 30 minutes, until heated through and browned on top.