GETTING READY

Preheat oven to 350 degrees.

MAKING

 Place chicken into a large stock pot with enough water to fully cover the chicken breasts. Cook chicken on a medium-high heat until the chicken is cooked through. Remove from water and cut into byte sized pieces.

In the same pot, cook noodles according to package instructions. Drain when done.

Saute onions and celery together in a tablespoon of butter. Sprinkle with about 1/2 teaspoon of salt. Cook onions and celery until both are tender and the onions become translucent.

Prepare the creamy sauce by combining soup mix and the sour cream together. Blend until you have a uniform mixture.

Add onions and celery to sauce. Add frozen vegetables to the creamy mixture and stir them in well.

Fill a 2 quart casserole dish with cooked noodles, and add creamy sauce and combine noodles and sauce in the casserole dish.

In a small dish combine cracker crumbs and melted butter and blend until cracker crumbs are coated with butter.

Spoon cracker crumbs on top of casserole. Bake casserole for about 20 minutes before serving.

SERVING

Serve with your choice of beverage.