3 lb. boneless skinless chicken breasts, diced
1 (12 oz.) pkg. Dutch wide egg noodles
1 small onion, chopped
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can cream of chicken soup
5 cups crushed Ritz crackers
1 (16 oz.) tub dairy sour cream
1 cup (2 sticks) butter, melted

Boil egg noodles according to package directions; drain.

Preheat oven to 350°F.

In a large non-stick skillet, sauté chicken and onions until chicken and onions are golden brown; on medium heat with a touch of oil.

In a large bowl, add cooked chicken and onions, noodles and both cans of soup. Mix well and place in a 13x9-inch baking dish.

In separate bowl add the crushed crackers (first), dairy sour cream and half of the melted butter. Mix well but not too much (topping is great to munch on). Spread evenly over chicken and noodles, pour remaining butter evenly over top.

Bake at 350°F for 45 to 60 minutes or till topping is a golden brown.

Serves 4 to 6.

Submitted by: Raegan Casto