•
6 cups uncooked egg noodles (about 12 ounces)

•
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

•
1 cup (8 ounces) sour cream

•
3/4 cup 2% milk

•
1/4 teaspoon salt

•
1/4 teaspoon pepper

•
3 cups cubed cooked chicken breasts

•
1 cup crushed butter-flavored crackers (about 20 crackers)

•
1/4 cup butter, melted

6 cup s uncooked egg noodles (about 12 ounces)

•Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
• In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake 30-35 minutes or until bubbly. Yield: 8 servings