Fowl NOODLE CASSEROLE

four skinless, boneless white meat breast halves
6 oz egg noodles
1 (10.seventy five ounce) can condensed cream of mushroom soup
1 (10.seventy five ounce) can condensed cream of poultry soup
1 cup bitter cream
salt to style
floor black pepper to style
1 cup crumbled buttery spherical crackers
half cup butter

Poach poultry in an outsized pot of simmering water. Cook dinner except not crimson in core, approximately 12 mins. Cast off from pot and put aside. Deliver poultry cooking water to a boil and prepare dinner pasta in it. Drain. Minimize chook into small items, and combine with noodles.
In a separate bowl, combine mutually mushroom soup, poultry soup, and bitter cream. Season with salt and pepper. Lightly stir at the same time cream soup blend with the chook aggregate. Location in a 2 quart baking dish.
Soften butter in a small saucepan, and take away from warmth. Stir in crumbled crackers. Leading casserole with the buttery crackers.
Bake at 350 stages F (one hundred seventy five stages C) for approximately half-hour, unless heated as a result of and browned on high.