This recipe comes from a reader, Erin.
1 large onion, diced
1/4 cup butter
3 (10 ounce) cans chicken chunks or 3 1/2 cups of cooked shredded or cubbed chicken
1 pint sour cream
2 (10.75 ounce) cans condensed cream of chicken and mushroom soup
3 cups shredded Cheddar cheese
1 (8 ounce) package uncooked egg noodles
4 ounces buttery round crackers, crushed
Preheat oven to 350 degrees. In medium skillet, fry onion in butter until softened. Cook Egg Noodles as directed. In large bowl, combine chicken chunks, sour cream and soup. Stir in 2 cups of shredded cheddar. Stir in cooked egg noodles and onions. Dish into small aluminum foil tins and top with crumbled crackers and remaining cheddar.