Poppyseed-less Chicken Casserole

1 – Boil chicken breasts (in a pot of water) for 30 minutes (or until cooked through). Remove chicken from the water with tongs. Keep the water in the pot and boiling.

2- To boiling water/broth, add the 1/2 pounds of pasta and cook according to the directions on the pasta packaging. Shred chicken while the pasta is cooking. (Be careful, the chicken is hot.) When it’s done, drain pasta.

3 – Mix the cream of chicken soup and sour cream in a large bowl. Add the shredded chicken and pasta to the bowl and mix. Once everything is coated evenly, pour into a greased 9×13 pan.

4- Top the chicken and pasta mixture with shredded cheese.

5 – In a separate bowl, melt 3 Tablespoons butter and 2 Tablespoons oil in the microwave (for 30 seconds or so). Add the cracker crumbs to the melted butter mixture and mix to coat.

6 – Sprinkle cracker crumbs over top of the casserole and pop into the oven for 30 minutes at 350 degrees F.

Serve.

*Note: I didn’t add salt or pepper to my casserole. Instead, I allow each person to salt/pepper their dish to their particular taste. I find this makes my salt fiend mother and I (a pepper lover) very happy.