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.