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Chicken Noodle Casserole


  • 4 chicken breasts
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 8 ounces sour cream
  • 1 (8 ounce) package egg noodles
  • 1 sleeve Ritz crackers, crushed
  • 1/2 stick butter, melted


  1. Cook chicken and cube or shred after the chicken has cooled. Save the broth!
  2. Cook noodles in the chicken broth as per directions on the bag. Drain.
  3. Mix all ingredients together and place in casserole dish. Salt and pepper to taste. Top with 1 sleeve crushed Ritz crackers and pour 1/2 stick of melted butter over crackers.
  4. Bake at 350 degrees F until light brown and bubbly, about 25 to 30 minutes.

Serves 8.

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