Ritzy Chicken and Noodles

Ritzy Chicken
6 chicken breasts
2 tbs butter
1 tube ritz crackers
1 lb egg noodles

Thaw chicken, pat dry.  Melt Butter and put in a bowl. Crush Ritz Crackers and place on a plate.

Roll chicken in melted butter, then coat in crackers. Place in 9x13 dish and bake uncovered at 350 for 45 minutes. Remove from oven.

cook noodles according to package

Cream of Chicken Soup

From Food Network Kitchens
Ingredients
1/2 cup unsalted butter
1 medium Spanish onion, chopped
2 stalks celery (with leaves), chopped
3 medium carrots, chopped
1/2 cup plus 1 tablespoon flour
7 cups chicken broth, homemade or low-sodium canned
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
2 3/4 cups cooked, diced chicken
1/2 cup heavy cream
2 1/2 teaspoons dry sherry
1 tablespoon kosher salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
Directions
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.

Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.

Stir in the chicken and bring to a boil. Remove from the heat.

Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately with noodles and chicken