Chicken Noodle Casserole II

Ingredients

• 0.3 cup butter 
• 4 ounces buttery round crackers crushed
• 30 ounce chicken chunks canned
• 21.5 ounce condensed cream of chicken and mushroom soup canned
• 8 ounce extra wide egg noodles uncooked
• 1 large onion diced
• 3 cups cheddar cheese shredded
• 1 pint cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In medium skillet, fry onion in butter until softened.
2. Pour into 9x13 baking dish.
3. In large bowl, combine chicken chunks, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in uncooked egg noodles.
4. Pour mixture over onions in baking dish. Top with crumbled crackers and remaining cheddar.
5. Bake 30 minutes, or until top is golden and noodles are soft.