Dark's Kitchen
Serves 8

1 lb egg noodles
2-3 C 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 (or veggies of your choice)
3/4 C heavy cream
2/3 C parmesan cheese, grated
1/2 C cheddar cheese, grated
1/3 C seasoned Italian breadcrumbs
2 Tbsp unsalted butter, melted
1 tsp garlic salt
kosher salt and freshly ground pepper, to taste


Preheat oven to 375 F degrees.

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

Drain and set aside.

In a large bowl, combine soups and heavy cream.

Add frozen vegetables, cheddar cheese, cubed chicken, and egg noodles.

Season with garlic, salt, and pepper.

Pour mixture into a 9x13 casserole dish.

In a separate bowl, toss together breadcrumbs, parmesan cheese, and melted butter.

Sprinkle evenly over the top of casserole.

Bake for 30-35 minutes, or until vegetables are tender and sauce is bubbly.
Classic Chicken Noodle Casserole
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