Chicken Noodle Casserole

Serves 8

Time: 1 hour

INGREDIENTS 1 pound egg noodles 2-3 cups cooked chicken, diced 1 can (14 oz.) cream of chicken soup 1 can (10.75 oz.) condensed cream of mushroom soup 1 bag (16 oz.) frozen peas and carrots 3/4 cup heavy cream 2/3 cup grated parmesan cheese 1/2 cup grated cheddar cheese 1/3 cup seasoned Italian breadcrumbs 2 tablespoons unsalted butter, melted 1 teaspoon garlic salt Salt and pepper, to taste

PREPARATION

1. Preheat the oven to 375º F.
2. Boil a large pot of salted water and cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large bowl, mix together the cream of chicken soup, condensed cream of mushroom soup, and heavy cream.
4. Stir in the frozen vegetables, cheddar cheese, diced chicken, and cooked egg noodles. Season with garlic salt and pepper.
5. Transfer the mixture into a large casserole dish, tapping it lightly on the counter to remove air bubbles and ensure it’s even.
6. In a separate bowl, combine the breadcrumbs, parmesan cheese, and melted butter. Sprinkle this mixture evenly over the top of the casserole.
7. Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender, and the sauce is bubbling.
8. Let it cool for 5 minutes before serving. Garnish with additional cheese if desired.