Chicken Noodle Casserole

4 skinless, boneless chicken breast halves
6 ounces egg noodles
2 (10.75 ounce) Cream of chicken soup (this is what I use some use 1 can of cream of chicken and 1 can of Mushroom)
1 cup Sour Cream
ground black pepper to taste
salt to taste
1 cup crumbled buttery round 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 soups and sour cream season with salt and pepper (I add cut onion with this) Gently stir together soup mixture with the chicken 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 350 degrees F (175 degrees C) for about 30 minutes until heated through and browned on top

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MESMILEY.