• 6 cups uncooked egg noodles (about 12 ounces) • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted • 1 cup (8 ounces) sour cream • 3/4 cup 2% milk • 1/4 teaspoon salt • 1/4 teaspoon pepper • 3 cups cubed cooked chicken breasts • 1 cup crushed butter-flavored crackers (about 20 crackers) • 1/4 cup butter, melted

•Preheat oven to 350°. Cook noodles according to package directions for al dente; drain. • In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake 30-35 minutes or until bubbly. Yield: 8 servings