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Here's a recipe that will warm you up on a cold day!


  • 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. Drain.
  • 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

Categories: Main Dish  Poultry 
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