8 ½ breasts, boneless & skinless
1 tube Ritz crackers, crushed
1 can cream of chicken soup
1 stick butter or margarine
1 med. carton sour cream
Medium egg noodles

Cut chicken in 1″ pieces. Saute in ½ stick butter until almost done, approximately 25 minutes. Cook egg noodles.
Blend soup, sour cream, and egg noodles. Add chicken, including any liquid. Mix well and pour into 8 x 12 casserole. Crush Ritz crackers and mix with ½ stick melted butter. Crumble on top of mixture. Bake at 350 degrees until bubbly, approximately 30 minutes.


Joan Clayton