CHICKEN NOODLE CASSEROLE

CHICKEN NOODLE CASSEROLE 4 skinless, boneless chicken breasts cut in half 6 ounces egg noodles 1 can condensed cream of mushroom soup (10.75 ounces) 1 can condensed cream of chicken soup (10.75 ounces) 1 cup sour cream 1 cup crumbled Ritz crackers 1/2 cup butter salt & ground black pepper to taste Start by cutting your chicken breasts in half. You will poach the chicken in boiling water for about 12 minutes or until the center is no longer pink. Remove the chicken from the pot and cut into small, bite-size pieces. Save the chicken water for the egg noodles. Bring the water back to a boil and cook pasta al dente (slightly undercooked) In a separate bowl, mix together the cream of mushroom soup, cream of chicken soup and sour cream. Season with salt and ground black pepper. After you drain the water from the egg noodles, combine the noodles and chicken. Combine the soup mixture and the chicken/noodles mixture. You will want to gently stir this together to make sure everything is evenly coated. Next place into a 2 quart baking dish. In a small sauce pan, melt the 1/2 cup of butter. Remove from heat and stir in the crumbled Ritz crackers. Add the buttery Ritz cracker mixture on top of the chicken noodle casserole. If you like it really crunchy, double the recipe for the Ritz cracker mixture. Bake at 350 degrees for 30 – 45 minutes depending on how brown and crispy you like the top layer. Serve the Chicken Noodle casserole warm.