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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
3-4 boneless chicken breasts chopped into bite size pieces |
1 bag(s) wide egg noodles cooked, drained, set aside. |
1 pint(s) sour cream |
1 can(s) cream of mushroom soup (family sized can) |
2 carton(s) saltine crackers (or preferred) crushed |
2-4 cup(s) shredded cheddar (or preferred) |
Directions:
1. Cook chicken until fully done. Set aside. Cook noodles until fully done. Set aside.
2. In a bowl mix sour cream, mushroom soup, and half of cheese. Add chicken and noodles. Mix well.
3. In a well greased or sprayed 9x13 pan, put contents of bowl and spread out evenly. Cover with remaining cheese and crackers. If you would like, add a tablespoon of melted butter over top crackers.
4. Preheat oven to 350 and cook for 20- 30 mins until cheese is melted and everything is good and bubbly.
5. (I only add salt and pepper to taste)
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