▢4 boneless skinless chicken breasts ▢6 ounces egg noodles ▢1 (10.75-ounce) can condensed cream of mushroom soup ▢1 (10.75-ounce) can condensed cream of chicken soup ▢1 cup sour cream ▢1 cup broccoli, chopped ▢1 cup carrots, chopped ▢salt and pepper to taste ▢1/4 cup butter ▢1 cup Ritz crackers crushed
Bake chicken at 400°F for 30 minutes (or until no longer pink).
Step 1
Cook noodles as directed on package; drain.
Step 2
Cut chicken into small pieces, and mix with noodles.
Step 3
In a separate bowl, mix together soups, sour cream, carrots, and broccoli. Add salt and pepper, to taste. Gently stir soup mixture with chicken and noodles. Place in a 2-quart baking dish.
Step 4
Mix crumbled crackers into your melted butter. Spread evenly over casserole.
Step 5
Bake for 30 minutes at 350°F. Casserole should be heated throughout and slightly browned on top.
Step 6