1 lg. fryer chicken
1 can cream of mushroom soup
1 (8 oz.) carton sour cream
1 pkg. egg noodles
1 can cream of chicken soup
1 stick butter, melted
1 c. bread crumbs

Cook chicken until tender and remove from broth and save. Add noodles to chicken broth and cook until tender. Debone chicken and cut into small pieces. Mix noodles, soups and sour cream together. Add salt and pepper to taste.

Pour in casserole and pour melted butter over bread crumbs. Bake at 350 degrees until melted.