1 lb. of boneless, skinless chickem
1 onion, chopped
1 lb. sharp cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 package of egg noodles
Ritz cracker crumbs
Boil chicken. Reserve broth from boiling chicken. Shred or cut chicken into small pieces. Boil chopped onions and noodles in reserved broth. Cook until noodles are done. Drain noodles and onions, and add cheese, soup, and chicken. Stir until cheese is melted. Pour into casserole dish. Top with crushed cracker crumbs. Bake at 350 degrees F. approximately 25 to 30 minutes or until bubbly.
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