Ingredients:

  • 12 oz wide egg noodles
  • 3 cups cooked chicken breast, shredded or cubed
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup celery, finely diced
  • 10.5 oz cream of chicken soup
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1.5 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 cups Panko breadcrumbs
  • 3 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat oven to 400°F (200°C) and grease a 9x13 inch baking dish.
  2. Boil wide egg noodles in salted water for 2 minutes less than the package directions for al dente. Drain and rinse with cold water.
  3. In a large mixing bowl, whisk together the cream of chicken soup, whole milk, sour cream, garlic powder, onion powder, and dried thyme until smooth.
  4. Fold in the shredded chicken, thawed peas and carrots, diced celery, and 1 cup of the shredded cheddar cheese.
  5. Gently stir in the par-cooked noodles until evenly coated in the sauce. Transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup of cheddar cheese.
  6. In a small bowl, combine Panko breadcrumbs, melted butter, and fresh parsley. Sprinkle the mixture evenly over the casserole.
  7. Bake for 18-20 minutes until the sauce is bubbling and the Panko topping is golden brown and crispy.