Chicken Noodle Casserole

I recently came upon this recipe from allrecipes.com. It's a simple, comfort-food type of recipe that is good as is, or can be zhuzhed up by adding additional seasonings and/or vegetables. I've made this a couple of times now. The second time around, I did not have cream of mushroom soup, so I used two cans of cream of chicken soup. I personally like it better with the cream of mushroom because it gives it a more complex flavor;  but either way, it is very good. You can use a rotisserie chicken, or poach chicken yourself using this recipe from Inspired Taste. 

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4 boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
6 ounces egg noodles, cooked according to package directions
1 (10.5 ounce) can cream of mushroom soup
1 (10.5 ounce) can cream of chicken soup
1 cup sour cream

splash of milk, optional
salt and pepper to taste

Topping  
1/2 cup butter
1 cup roughly chopped buttery round crackers, such as Ritz 

(Plain breadcrumbs could also be used.)

Dried parsley

Using your favorite recipe for poaching chicken, cook the chicken and after cooling slightly, cut the chicken up. You can strain the broth and cook the egg noodles in the broth, or just cook in salted water. 

In a large bowl, combine both cans of soup, sour cream, and season with salt and pepper. If you would like a little thinner consistency, add a little milk. Both times, I added a little milk. Stir until well combined. Gently stir in the cooked chicken and cooked egg noodles. Spread into a greased 9x13" or two-quart baking dish. 

Melt the butter in a medium-sized saucepan and set aside. In a Ziplock plastic bag, roughly crush the crackers and add to the butter. You can either roughly crush the crackers, or finely crush. Stir gently, and spread over the chicken-noodle mixture. Sprinkle with parsley. 

Note: I double the topping, since I really like the crunch. 

Bake 350 degrees, for 30-40 minutes, until heated through, is bubbly, and topping is golden browned.