Creamy Chicken Bake

Collect all necessary components for the dish.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Fill a substantial container with water and heat it over medium intensity until it reaches a gentle boil. Introduce chicken into the pot; cook in the boiling water until it is no longer pink at its core, approximately 12 minutes. Utilize a straining device to separate the chicken from the pot and set it aside, leaving the water in the container.

Bring the chicken cooking water to a rolling boil. Combine the egg noodles with the boiling water and cook until they are tender yet retain some firmness, roughly 10 minutes. Drain the excess water.

Transfer the cooked noodles to a large serving container. Cut the chicken into bite-sized portions and blend it with the noodles.

Combine both canned soups and sour cream in a separate bowl. Add a pinch of salt and pepper to taste. Mix the soup mixture with the chicken mixture, stirring gently until they are fully incorporated. Transfer the resulting blend to a 2-quart baking dish.

Melt butter in a small cooking vessel over low heat and remove it from the heat source. Introduce crushed crackers into the melted butter, stirring to combine.

Sprinkle the cracker-butter mixture evenly over the top of the casserole.

Place the prepared dish in the preheated oven and bake until it reaches a heated consistency and develops a golden-brown crust, approximately 30 minutes.