December 08, 2010

Chicken Noodle


4 skinless, boneless Chicken Breast halves

6 oz. Egg Noodles
10.75 oz. can Condensed Cream of Mushroom Soup
10.75 oz. can Condensed Cream of Chicken Soup
1 cup Sour Cream
Salt to taste
Black Pepper to taste
1 cup Crumbled Buttery Round Crackers
1/2 cup Butter
Poach chicken in large pot of simmering water. Cook until no longer pink in center, about 12 min. Remove from pot and set aside. Bring chicken cooking water to boil and cook pasta. Drain. Cut chicken into small pieces and mix with noodles. In separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mix with chicken mix. Place in 2 qt. baking dish. Melt butter in small saucepan and remove from heat. Stir in crumbled crackers. Top casserole with cracker mix. Bake at 350 degrees for about 30 min., until heated through and brown on top.