5 or 6 chicken breasts or 1 fryer
1 (12 oz.) pkg. egg noodles
1 can cream of chicken soup
1 can mushroom soup
1 carton sour cream
1 pkg. herb seasoned Pepperidge Farm Stuffing Crumbs
1/2 stick butter

Boil chicken until tender. Take off, bone and cut up. Boil noodles in broth; do not drain noodles. Cook 10 minutes. Add chicken soup, mushroom soup and sour cream. Mix. Add chicken. Put into dish and top with seasoned mix. Melt 1/2 stick butter and pour over crumbs. Cook until brown on 350 or 400 degrees.

Betty J. sheriff Donna Murray