1 (12 oz) package egg noodles, cooked and drained
2 (10 oz) cans chunk chicken breast, drained (or store-bought rotisserie chicken (whole chicken)
1 (10 oz) can cream of chicken soup
1 (10 oz) can cream of mushroom soup
1 cup mayonnaise
1 cup milk (or water)
½ onion, finely diced
2 cups shredded cheddar cheese
1 ½ cups frozen peas and carrots
1 cup panko bread crumbs
1 stick salted butter (½ cup), melted
Preheat oven to 350F degrees. Spray casserole dish with non-stick cooking spray.
In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.
Stir until combined.
Gently stir in cooked egg noodles.
Pour in baking dish.
Sprinkle top with Panko bread crumbs.
Pour melted butter evenly over top of bread crumbs.
Bake uncovered for about 50 minutes until bubbly and top is golden brown.
You can also broil uncovered after 50 minutes to increase crust.
Feel free to use store-bought rotisserie chicken or any leftover chicken meat you may have (grilled chicken also tastes wonderful with this recipe.)
Cream of mushroom or creamy of celery are also good substitutes for the cream of chicken.
Regular bread crumbs or crushed Ritz crackers can be substituted for the panko bread crumbs.
Experiment with different types of veggies!
Courtesy of https://www.thecountrycook.net/chicken-noodle-casserole/