Ingredients:
- 1 package (12 ounces) cooked egg noodles, drained
- Grilled chicken, shredded (about 2 cups)
- Two (10-ounce) cans Cream of Chicken Soup
- 1 cup mayonnaise
- 1 cup milk
- 1/2 onion, finely chopped
- 2 cups grated cheddar cheese
- 1 1/2 cups frozen mixed vegetables
- 1 cup panko bread crumbs
- 1/2 cup melted butter
Preparation:
Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.
In a large mixing bowl, combine the shredded chicken, Cream of Chicken Soup, mayonnaise, milk, chopped onion, grated cheddar cheese, and frozen mixed vegetables. Stir until well combined. Gently fold in the cooked egg noodles, ensuring everything is evenly distributed.
Spread the mixture into the prepared baking dish. Sprinkle the panko bread crumbs evenly over the top, then drizzle with melted butter. Bake for 30-35 minutes, or until the top is golden brown and the casserole is bubbly. Allow to cool for 5 minutes before serving. Enjoy this creamy, cheesy, and comforting chicken noodle casserole!
