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
1/2 tsp. salt
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 pick 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 into small pieces or shred chicken and mix with noodles.*(see Tweeks)
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 for about 30 minutes, until heated through and browned on top.
Tweeks: I used 2 chicken breasts and added 8-10 sliced Portobello Mushrooms to make up for the other 2 chicken breasts. Also added 3-4 Tablespoons finely chopped onions. The canned soups I used were: Cream of Mushroom with Roasted Garlic and Cream of Chicken with Mushrooms. * I added the Mushrooms and onions to the chicken and noodles mixture. Mine took 5-10 longer to cook.
