Chicken Noodle Casserole

By bobcat

Ingredients

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

Preparation

Step 1

Preheat oven to 375 degrees F.

Bring a large pot of salted water to boil and cook egg noodles according to package directions, or until al dente. Drain and set aside.

In a large bowl, combine soups and heavy cream and stir together to mix. Add frozen vegetables, cheddar cheese, cubed chicken and egg noodles. Season with garlic salt and pepper.

Pour mixture into a large casserole dish and lightly tap it against the counter to remove air bubbles and smooth it out.

In a separate bowl, combine breadcrumbs, parmesan cheese, and melted butter. Sprinkle evenly over top of casserole.

Place baking dish in oven and bake for 30-35 minutes or until vegetables are tender and sauce is bubbly

Remove from oven and let cool 5 minutes. May garnish with more cheese.