Chicken Noodle Casserole

Ingredients:

4 skinless, boneless chicken breast halves

6 ounces egg noodles

1 (10.75 ounce) can cream of mushroom soup

1 (10.75 ounce) can cream of chicken soup

1 cup sour cream

salt and black pepper to taste

1 cup crumbled Ritz crackers

½ cup butter

Add large chicken to a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. 

Remove from pot and chop into bite size pieces and set aside. 

Bring chicken cooking water to a boil and cook pasta in it. Drain. 

Add noodles back into pot and mix with chicken pieces.

In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Add the cream soup mixture with the chicken mixture and stir to combine. 

Melt butter in microwave. Add the crumbled crackers to the butter and stir until all coated. Place the cracker mixture on top of the casserole.

Bake at 350 degrees for about 30 minutes, until heated through and browned on top.