2 c cooked,cubed or shredded chicken(I like it cubed)
6 ounces egg noodles
1 can cream of mushroom soup
1 can cream of chicken soup
1 c sour cream
salt and pepper to taste
1 c crumbled buttery round crackers
1/2 c butter

Cook pasta,drain,toss with chicken.

Mix soups, and sour cream. Season with salt and pepper.
Gently stir mix w/chicken and noodles.
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 350 for 30 min,til heated through and browned on top.

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We had this Monday night, and it was a BIG hit. Only I use Cream of Broccoli instead of Cream of Mushroom...we are not mushroom fans here.

Thank you!

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I've grown certain that the root of all fear is that we've been forced to deny who we are. ~ Frances Moore Lappe

thanks again...

Yum this sounds good. Do you think you could freeze it and then just put the buttery crackers later? I am trying to find some good casseroles that can be frozen for a meal exchange. Thanks.

That looks so good. I think we will have it tomorrow. THANKS!!!

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Wife to Nathan (09.10.05)
Mommy to Hope (10.10.06)

mmmmmmm.... I made this last night for dinner. Oh it was soooo good!! I made broccoli on the side to go with it but I wanted to experiment so I mixed mine into the casserole, it was good too. So if you wanted you could add broccoli for a total one dish meal. The whole family loved it. Thanks for the recipe!!