Chicken Casserole with Campbell's Canned Soup

This classic casserole is convenience cooking to a T, using prepared ingredients like canned soup and sour cream. But one bite, and you'll overlook the prepackaged stuff and go back for seconds.

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• 1 package egg noodles
• One 10¾-ounce can cream of mushroom soup
• One 10¾-ounce can cream of chicken soup
• One 8-ounce container sour cream
• Kosher salt and freshly ground black pepper, to taste
• 4 slices white bread
• 1 stick unsalted butter, plus more for greasing

INSTRUCTIONS:

1. Preheat the oven to 350°.
2. In a medium saucepan, cover the chicken breasts with cold, salted water by 1 inch and bring to a low boil over medium-high heat. Simmer the chicken breasts until cooked through, 8 to 10 minutes. Remove the chicken out of the liquid and set aside to cool. Once the chicken is cool enough to handle, shred into small pieces.
3. Meanwhile, bring the cooking liquid back to a boil and cook the egg noodles until slightly underdone, 6 minutes.
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