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.