Ingredients Original recipe yields 6 servings Ingredient Checklist 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 ½ cup butter Directions Instructions Checklist Step 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. Step 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. Step 3 Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Step 4 Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
