Nickie's cheesey chicken alfredo casserole

• 2 packages boneless skinless chicken breast or tenders
• 1 large bottle of kraft zesty italian dressing
• 2 each ragu classic alfredo sauce
• 2 heaping spoonfuls of sour cream
• 1 stick parkay butter
• 1 handful of parmasan cheese
• 2 packages of kraft 5 blend shredded italian cheese
• 1 box ritz crackers
• 1 packages wide egg noodles
• 1 cup chicken broth

1. Wash and marinate the chicken in the Italian dressing overnight.
2. Cook the chicken on about 400F in the oven.
3. While the chicken cooks, boil your egg noodles.
4. While your chicken and noodles cook, in a large bowl, mix the Alfredo sauce, chicken broth, sour cream, handful of parmesan cheese, and a large handful of the shredded Italian cheese, and add your salt and pepper.
5. After your noodles are done, add them to your mixture.
6. And after the chicken is done, cut it up to as big as you desire, and add it to the mixture as well.
7. Mix it all up well, and you will need two cassarole dishes or one large dish (13 x 9).
8. Spray dish well with Pam nonstick spray.
9. Pour mixture into dish and take the remaining shredded cheese and cover the top totally.
10. Then take a pack of Ritz crackers and crunch them up to crumbs, and cover the entire top of the dish with them.
11. Take the stick butter and cut 1/4 tsp prices and lay the prices on top of the cracker crumbs.
12. Just sporadic across the top.
13. Place dish in oven on about 400F, and cook til the top is golden brown.
14. The butter will melt down into the casserole.
15. Take out if the oven and enjoy!

chicken, italian dressing, alfredo sauce, sour cream, parkay butter, handful, italian cheese, crackers, egg noodles, chicken broth

Taken from cookpad.com/us/recipes/362252-nickies-cheesey-chicken-alfredo-casserole (may not work)