Ingredients
2 cups chicken breast or roast chicken
2 cups frozen mixed vegetables, corn, green beans, carrots and peas
4 tablespoons butter, unsalted
1 can of cream of mushroom soup
1 can of cream of chicken
1 cup heavy cream
1 cup parmesan cheese, freshly grated
½ teaspoon of salt
¼ teaspoon ground black pepper
2 teaspoons garlic powder
16 ounces egg noodles, cooked according to package directions, I used medium or large egg noodles
½ cup seasoned Italian breadcrumbs
Instructions
Preheat the oven to 350*
Melt the butter in a large skillet and stir in the frozen vegetables, sauté until the vegetables are heated through
In a medium sized bowl, add both soups and heavy cream, whisk to combine
Add the soup mix to the skillet
Boil egg noodles according to package directions and drain and rinse when cooked
Add parmesan and seasonings
Add shredded chicken and egg noodles and stir to combine
Spray a casserole with nonstick spray and carefully place the casserole in the dish
In a bowl, add ½ cup Parmesan, the seasoned breadcrumbs and 1 tbsp melted butter, stir to combine
Sprinkle the top of the casserole with half of the breadcrumb mixture
Bake for 20-25 minutes, remove and sprinkle the remaining breadcrumbs on top and return to the oven for another 5 minutes.
Enjoy!
Nutrition Information:
YIELD: 6 SERVING: 1
Amount per serving: CALORIES: 762 | TOTAL FAT: 39g | SATURATED FATS: 20g | TRANS FAT: 1g | UNSATURATED FATS: 15g | CHOLESTEROL: 153mg | SODIUM: 1495mg | CARBOHYDRATES: 65g | FIBER: 7g | SUGAR: 10g | PROTEIN: 38g