Chicken Noodle Casserole

An easy, simple favorite: no weird stuff for kids!

4 skinless, boneless chicken breast halves

3/4 bag of 12 oz egg noodles

1/2 of a 12 oz pkg of mixed frozen vegetables (carrots, peas and beans)

1 can of condensed cream of mushroom soup

1 can of condensed cream of chicken soup

1 cup sour cream

3/4 roll of Ritz (or other butter) crackers

1/4 cup butter

Preheat oven to 350 degrees.

Poach chicken in a large pot of simmering water.  

Cook until done (about 12 minutes).  

Remove chicken but keep water!

Bring chicken cooking water to a boil and cook pasta in it. 

Cook pasta till al dente....don't over cook.

Drain.

Cut chicken into small pieces and mix with noodles.

In a separate bowl, mix together mushroom soup, chicken soup, frozen vegetables and sour cream.
Season with salt and pepper.
Gently fold together cream soup mixture with the chicken and noodles.
Place in a 2 quart buttered or sprayed baking dish.
Melt 1/4 cup butter and then stir crumbled crackers into butter.
Sprinkle on top of casserole.
Bake for 30 minutes.