Chicken Noodle Casserole

Ingredients

• 4 skinless , boneless chicken breast halves
• 6 ounces egg noodles
• 1 can condensed cream of mushroom soup , 10.5 ounce
• 1 can condensed cream of chicken soup , 10.5 ounce
• 1 cup sour cream
• salt to taste
• ground black pepper to taste
• 0.5 cups butter
• 1 cup crumbled buttery round crackers

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   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.

3. 3

   Bring chicken cooking water to a boil. Stir in egg noodles and cook until tender with a slight bite, about 10 minutes. Drain.

4. 4

   Transfer noodles to a large bowl. Cut chicken into bite-size pieces and mix with noodles.

5. 5

   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.

6. 6

   Melt butter in a small saucepan over low heat and remove from heat. Stir in crumbled crackers.

7. 7

   Sprinkle mixture over top of casserole.

8. 8

   Bake in the preheated oven until heated through and browned on top, about 30 minutes.