CHICKEN NOODLE CASSEROLE

Ingredients:

• One packet of egg noodles (12 oz), cooked and drained
• The meat from a whole rotisserie chicken, shredded
• Two tins (10 oz each) of condensed cream of chicken soup
• A cup of creamy mayonnaise
• A cup of fresh milk
• Half of a finely diced onion
• Two cups of shredded cheddar cheese
• One and a half cups of mixed frozen vegetables
• A cup of Panko bread crumbs
• Half a cup of butter, melted for golden crispiness

How To Cook Up This Delight:

Kick things off by preheating your oven to 350°F. Lightly mist a 9×13-inch baking dish with nonstick spray and set it aside. Next, grab a large mixing bowl and combine the shredded chicken, condensed chicken soup, mayonnaise, milk, diced onion, cheddar cheese, and mixed veggies. Stir until everything is evenly mixed.

Now, gently fold in the cooked egg noodles and spread this hearty mixture evenly into your greased baking dish. The next step involves a bit of kitchen magic: sprinkle Panko bread crumbs uniformly over the top, and finish off with a drizzle of melted butter.

Pop this into your preheated oven and bake until the top layer turns into a golden brown crust, and the mixture bubbles happily underneath — this should take about 30-35 minutes. Let the casserole rest for about 5 minutes before serving to allow the flavors to settle and meld together. Dig in and savor every bite!