3 large, boneless, skinless chicken breasts
8 oz sour cream
2 cans cream of chicken soup
12-oz package extra wide egg noodles
1 stick butter, melted
1 tube Ritz® crackers
(Needs to be made the night before.) Boil chicken until done. Cube into small pieces. Cook noodles according to package directions. Mix chicken, sour cream, soup and noodles in large bowl. Pour into 9x13 baking pan. Cover and refrigerate overnight. In morning, crush Ritz crackers and sprinkle over casserole. Pour butter over casserole and bake 40 mins at 350oF.