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.
