Ingredients:

  • 12 oz Wide egg noodles
  • 1 tsp Sea salt
  • 3 cups Cooked chicken breast, shredded or cubed
  • 10.5 oz Condensed cream of chicken soup
  • 1 cup Sour cream
  • 1/2 cup Whole milk
  • 1 cup Frozen peas and carrots
  • 1 tsp Onion powder
  • 1/2 tsp Celery seed
  • 1/2 tsp Black pepper
  • 1.5 cups Sharp cheddar cheese, freshly shredded
  • 1 cup Panko breadcrumbs
  • 2 tbsp Unsalted butter, melted
  • 1/2 tsp Dried parsley

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish. Bring a large pot of salted water to a boil.
  2. Add the egg noodles to the boiling water and cook for 2 minutes less than the package directions for al dente. Drain well.
  3. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, onion powder, celery seed, and black pepper until smooth.
  4. Fold the cooked chicken, frozen peas and carrots, and drained noodles into the sauce mixture until evenly coated.
  5. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the shredded cheddar cheese over the top.
  6. In a small bowl, combine panko breadcrumbs, melted butter, and dried parsley. Sprinkle the breadcrumb mixture over the cheese layer.
  7. Bake for 18–20 minutes until the sauce is bubbling and the topping is golden brown.