Prep Time::30 mins
Cook Time::55 mins
Total Time:: 1 hr 25 mins
Servings::6
Yield::1 2-quart casserole
Ingredients
4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
ground black pepper to taste
½ cup butter
1 cup crumbled buttery round crackers
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
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Fill a large pot with water and bring to a simmer over medium heat. Add chicken; poach in simmering water until no longer pink in center, about 12 minutes. Use a slotted spoon to remove chicken from pot and set aside. Leave water in the pot.
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Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite, about 10 minutes. Drain.
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Transfer noodles to a large bowl. Cut chicken into bite-size pieces and mix with noodles.
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Mix together both condensed soups and sour cream in a separate bowl. Season with salt and pepper. Add soup mixture to chicken mixture and gently stir until combined. Transfer to a 2-quart baking dish.
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Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers.
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Sprinkle mixture over top of casserole.
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Bake in the preheated oven until heated through and browned on top, about 30 minutes.
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