Ingredients
- 2 cups egg noodles, cooked to al dente
- 2 (10 ounce) cans cream of mushroom soup
- 1/2 cup half and half (or milk of choice)
- 1/2 cup diced yellow onion
- 2 cups cooked chicken, shredded or diced
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 2 teaspoons dried parsley
- 1.5 teaspoons onion powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper
- 20 ounce bag of frozen mixed vegetables
- 1 cup breadcrumbs (such as panko) or crushed ritz crackers
- 1/2 cup parmesan cheese
Instructions
- Preheat the oven to 350 degrees F.
- Add all ingredients except for the breadcrumbs and cheese to a large casserole dish. Use two spoons or tongs to mix everything together and combine. Once mixed well, flatten into an even layer in the dish
- Layer the breadcrumbs over the top, and then sprinkle over the cheese. Cook for 35 minutes, uncovered, until topping is golden brown and edges of the casserole are bubbling
Find it online: https://healthyheartyrecipes.com/chicken-noodle-casserole/