1 lb cooked and seasoned chicken (how I did mine below)
2 10 3/4 oz cans Cheddar Cheese Soup
1 c. sour cream
16 oz pkg. elbow macaroni (this is about 2 cups of uncooked pasta. I always do overflowing cups)
2 c. shredded Cheddar cheese
12 round buttery crackers, crushed (we used Club crackers. . .worked awesome!)
2 T. butter, melted
Mix soup and sour cream together until well blended. Toss cooked macaroni and chicken in soup mixture then spread in a buttered 13"x9" baking pan. Cover with cheese. Mix crushed crackers with melted butter and sprinkle on top. Bake, uncovered, at 375 degrees for 20 minutes, until bubbly and golden. Serves 8.
Chicken - cut the chicken into bite sized pieces and cook in a skillet. Season to taste with seasoning salt, garlic powder, onion powder, pepper.