1 fryer
8 oz. pkg. noodles
2 cans cream of chicken soup
1 c. sour cream
1 stick butter
Pepperidge Farm Herb Seasoning or saltine crackers

Stew chicken. Remove bones and skin. Cook noodles in broth until tender. Add butter and soup. Allow to cool. Add chicken and sour cream to soup mixture. Sprinkle Pepperidge Farm in bottom of casserole dish. Pour in chicken mixture. Sprinkle Pepperidge Farm on top. Bake at 350 degrees for 30 minutes.