Chicken Noodle Casserole

Components

2 cups rooster breast or roast rooster

2 cups frozen blended greens, corn, inexperienced beans, carrots and peas

4 tablespoons butter, unsalted

1 can of cream of mushroom soup

1 can of cream of rooster

1 cup heavy cream

1 cup parmesan cheese, freshly grated

½ teaspoon of salt

¼ teaspoon floor black pepper

2 teaspoons garlic powder

16 ounces egg noodles, cooked based on package deal instructions, I used medium or giant egg noodles

½ cup seasoned Italian breadcrumbs

Preheat the oven to 350*

Soften the butter in a big skillet and stir within the frozen greens, sauté till the greens are heated by

In a medium sized bowl, add each soups and heavy cream, whisk to mix

Add the soup combine to the skillet

Boil egg noodles based on package deal instructions and drain and rinse when cooked

Add parmesan and seasonings

Add shredded rooster and egg noodles and stir to mix

Spray a casserole with nonstick spray and thoroughly place the casserole within the dish

In a bowl, add ½ cup Parmesan, the seasoned breadcrumbs and 1 tbsp melted butter, stir to mix

Sprinkle the highest of the casserole with half of the breadcrumb combination

Bake for 20-25 minutes, take away and sprinkle the remaining breadcrumbs on prime and return to the oven for an additional 5 minutes.

Get pleasure from!

YIELD: 6 SERVING: 1