1-2 Boneless and skinless
chicken breasts, cooked and cut into uneven chunks
1 can of cream of chicken soup
1 cup of sour cream
1- 16oz package egg noodles
1/4 cup shredded cheddar cheese
1 loaf day-old Italian or French bread, made into coarse breadcrumbs and mixed with a a little shredded cold butter (1-2 TBSP) and fresh or dried parsley flakes (just enough to see the occasional flecks of green)
Salt & pepper, to taste
Preheat oven to 350. Spray a 13×9 inch casserole dish with non-stick cooking spray.
Boil the noodles, al dente, according to package directions. Drain and return to the same pot.
Add chicken, cream of chicken soup and sour cream to pot. Mix well with noodles.
Add salt and pepper to taste. Mix well.
Spread the noodles evenly into the prepared casserole dish. Sprinkle with bread crumbs, then cheese.
Put the casserole pan into the oven and let it cook for 5-10 minutes or until the cheese is melted.