Chicken Noodle Casserole

Ingredients

• 2 (10 ounce) cans chunk chicken breast, drained (or store-bought rotisserie chicken)
• 2 (10.5 ounce) cans cream of chicken soup
• 1 cup mayonnaise
• 1 cup milk
• ½ onion, finely diced
• 2 cups shredded cheddar cheese
• 1 ½ cups frozen peas and carrots
• 12 ounce package egg noodles, cooked and drained
• 1 cup panko bread crumbs
• 1 stick salted butter (1/2 cup), melted

Instructions

1. Preheat oven to 350F degrees. Spray 9×13-inch baking dish with non-stick cooking spray.
2. In a large bowl, combine 2 (10 ounce) cans chunk chicken breast, drained, 2 (10.5 ounce) cans cream of chicken soup, 1 cup mayonnaise, 1 cup milk, 1/2 onion, finely diced, 2 cups shredded cheddar cheese and 1 1/2 cups frozen peas and carrots.
3. Stir until combined. Gently stir in 12 ounce package egg noodles, cooked and drained.
4. Pour mixture into prepared baking dish. Sprinkle top evenly with 1 cup panko bread crumbs.
5. Pour 1 stick salted butter (1/2 cup), melted evenly over top of bread crumbs.
6. Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.
7. Dig in and enjoy!