1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 341 (57%)|
|Amt Per Serving||% DV|
|Total Fat 37.9g||51 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 146.5mg||45 %|
|Sodium 1639.2mg||57 %|
|Potassium 339.8mg||9 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 34.6g|
|Protein 25.7g||37 %|
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Calories per serving: 595
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