2 sm. cans cream of mushroom soup (or, 2 prepared packs of cr. of mush. soup)
1 pack of twisty/swirled noodles (egg noodles work great for this)
16 oz sour cream
1/2 c. butter
1 pack saltine crackers
- Cook & shred chicken.
- Melt butter, set aside.
- In a 9 x 13 casserole dish, combine chicken, cooked noodles, soup, sour cream & mix well.
- Stir crumbled saltines into butter, until moist. Top casserole with buttery crumbs.
- Bake at 350 degrees for 30-40 minutes until top is golden brown & crunchy.