6ozExtra Wide Egg Noodlescooked to package instructions
1cRotisserie Chicken Breastdiced
1canCondensed Cream of Chicken Soup
1/2cMilk
2/3cFrozen Peas and Carrotsdefrosted
1/2cCheddar Cheeseshredded
Salt & Pepperto taste
FOR THE BREAD CRUMB TOPPING:
1/4cPanko Bread crumbs
2tbspButtermelted
2tbspFresh Parsleychopped
Instructions
Preheat oven to 425 degrees and prepare an 8" square pan with cooking spray. Set aside.
Prepare extra wide egg noodles according to package instructions, drain and set aside.
Combine the can of condensed cream of chicken soup, milk and cheddar cheese.
Add the defrosted veggies and season with salt and pepper. Mix to combine and add to prepared baking dish.
In a small bowl, combine panko bread crumbs, parsley and melted butter using a fork. It should resemble wet sand. Sprinkle evenly over the noodle mixture.
Bake until bubbling and golden, about 35 minutes (depending on your oven).
Let stand for 5 minutes before serving - it's very hot! Enjoy with warm, crusty french bread and butter!