1 (3 lb.) fryer
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 stick butter
1 (8 oz.) pkg. noodles
5-6 pieces fresh white bread with crusts removed, cut into bite-size pieces

Cook chicken and remove from bones and cut into small pieces. Reserve the broth. Cook noodles in chicken broth for 8-10 minutes and drain. Mix soup, chicken, noodles, and sour cream. Add salt and pepper to taste. May be divided and frozen, uncooked. Crumble bread on top and pour butter on top. Bake at 350 degrees until brown, about 30 minutes.