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.
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.