1 med. fryer or hen
Water
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. med. egg noodles
1/2 c. soup stock
Bread crumbs or seasoned dressing mix
1 stick butter, melted

Place chicken with water to barely cover. Cook about 1 1/2 hours or until done. Drain and save stock. Remove meat from bones and chop. Cook noodles by package directions, using stock water. Drain noodles and add both soups, the sour cream and 1/2 cup stock. Mix well. Stir in chicken. Turn into buttered 9"x13" casserole dish. Top with bread crumbs. Drizzle butter over. Bake at 325 degrees for 35 to 40 minutes, until bubbly. Can be frozen. Yield: 8 servings.