Ingredients:

  • 12 oz Wide Egg Noodles
  • 3 cups Cooked Chicken Breast, shredded
  • 2 cups Frozen Peas and Carrots, thawed
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 can (10.5 oz) Cream of Chicken Soup
  • 1/2 cup Whole Milk
  • 1 tsp Garlic Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 cup Panko Breadcrumbs
  • 3 tbsp Unsalted Butter, melted
  • 1 tbsp Dried Parsley

Instructions:

  1. Preheat your oven to 350°F (175°C). Boil a large pot of salted water and cook the egg noodles for 2 minutes less than the package directions. Drain and set aside.
  2. In a large mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, paprika, salt, and pepper until the mixture is smooth.
  3. Gently fold in the shredded chicken, thawed vegetables, and half of the shredded cheese.
  4. Stir in the undercooked noodles until every strand is coated in the sauce.
  5. Transfer the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  6. Sprinkle the remaining cheese over the surface.
  7. In a small bowl, stir the melted butter into the Panko and parsley, then scatter this evenly over the cheese.
  8. Bake for 25-30 minutes until the edges are bubbling and the top is a deep golden brown.