Ingredients:
6 ounces egg noodles
4 boneless skinless chicken breast halves
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 cup sour cream
salt and black pepper to taste
2 cups shredded Colby jack cheese
1 cup crumbled buttery round crackers
1/2 cup butter
2 tbsps oil for frying
[Source: Blog Chef]
How To Make:
1. Pre-heat the oven to 350F degrees.
2. Add oil to a large skillet over medium-high heat. Add chicken breasts and cook, turning once until fully cooked and golden brown on both sides. Remove from the pan and allow to cool. Cut chicken into small pieces. Set aside.
3. Cook egg noodles according to package directions and drain. Set aside.
4. In a large bowl mix together cream of mushroom soup, cream of chicken soup, and sour cream.
5. Season with salt and pepper. Add egg noodles and chicken to the sauce mixture. Gently stir together. Place into a lightly greased 2 quart baking dish.
6. Melt butter in a small sauce pan and remove from heat. Stir in crumbled crackers. Top the casserole with shredded Colby jack cheese and buttery crackers.
7. Place into the oven and bake for about 30 mnts, or until heated through and browned on top.
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