Chicken Noodle Casserole

Chicken Noodle Casserole I love a good casserole. You just can't beat a tasty and filling meal that is all in one baking dish. My Mom made casseroles a lot growing up. Somebody had a baby.

1 (12 oz.) package egg noodles, cooked & drained
2 (10 oz.) cans chunk chicken breast, drained*
2 (10 oz.) cans cream of chicken soup, undiluted
1 cup mayonnaise
1 cup milk (or water)
1/2 onion, finely diced
2 cups shredded cheddar cheese
1 1/2 cups frozen peas and carrots
1 cup panko bread crumbs
1 stick butter, meltedPin It
Chicken Noodle Casserole
*Cook’s Note: This also works great with store-bought rotisserie chicken.

If you haven’t done so already, cook egg noodles and drain well. Preheat oven to 350F degrees. Spray 9×13 baking dish with non-stick cooking spray.
Chicken Noodle Casserole
In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots. Stir until combined.
Chicken Noodle Casserole
Gently stir in cooked egg noodles.
Chicken Noodle Casserole
Pour in baking dish. Sprinkle top with bread crumbs.
Chicken Noodle Casserole
Pour melted butter evenly over top of bread crumbs.
Chicken Noodle Casserole
Bake uncovered for about 30-35 minutes until bubbly and top is golden brown. Serve warm.