Ingredients
1 (14-ounce) can chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup
1 (10.75-ounce) can condensed Cheddar cheese soup
1 (4-ounce) can mushroom pieces (drained)
cooking spray
20-ounce diced chicken breasts
8 ounces extra wide egg noodles
15 round buttery type crackers

 

Cook the Egg Noodles, as normal.  While that is cooking, mix broth, soups and mushrooms in a pot, bring to a boil. Arrange chicken on the bottom of a sprayed casserole dish.  After noodles are cooked and soup mixture is bubbling, drain noodles and mix with soup.  Then pour over top of chicken breast meat.  Crumble crackers over top, spray with cooking spray.  Bake for 15 minutes at 400 degrees.  Let stand 5 minutes before serving.

 

I added a handful of shredded cheddar cheese to the soup/noodle mixure, and I think you could even add more.  I also sprinkled some on the top before I put the crackers on.

 

YUMMMMMM!