Chicken Noodle Casserole

I love a good casserole. You just can’t beat a tasty and filling meal that is all in one baking dish. My Mom made casseroles a lot growing up. Somebody had a baby. You made a casserole. Somebody died. You made a casserole. Got a promotion at work? Let’s celebrate with a casserole.

Casseroles were (and still are) perfect for every occasion. They are so comforting and most casseroles freeze really well. This casserole I’m sharing with you today is creamy, chicken-y deliciousness. We love it so much, we freeze the leftovers to have for a whole other meal later in the week or later in the month. That’s another bonus about casseroles. If you make too much, they make fantastic leftovers.

Ingredients

• 1 12 oz package egg noodles cooked and drained
• 2 10 oz cans chunk chicken breast, drained (or store-bought rotisserie chicken)
• 2 10 oz cans cream of chicken soup
• 1 cup mayonnaise
• 1 cup milk (or water)
• 1/2 onion finely diced
• 2 cups shredded cheddar cheese
• 1 1/2 cups frozen peas and carrots
• 1 cup panko bread crumbs
• 1 stick butter (1/2 cup) melted

Instructions

1. Preheat oven to 350F degrees.
2. Spray 9 x 13 baking dish with non-stick cooking spray.
3. In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.
4. Stir until combined.
5. Gently stir in cooked egg noodles.
6. .........................

full instruction here : www.thecountrycook.net

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