Chicken Noodle Casserole

Instructions:

1. Preheat the oven to 350*
2. Melt the butter in a large skillet and toss in the frozen vegetables, saute until the vegetables are heated through
3. In a medium-sized bowl add the two soups and the heavy cream, and whisk to blend
4. Add the soup mix to the skillet
5. Boil the egg noodles according to package directions and drain and rinse once cooked
6. Add in the Parmesan cheese and the seasonings
7. Toss in the shredded chicken and the egg noodles and stir to combine all
8. Spray a Casserole dish with a nonstick spray and carefully place the casserole into the dish
9. In a bowl add ½ cup of Parmesan Cheese, the seasoned bread crumbs and 1 tbsp melted butter, stir to combine
10. Sprinkle the top of the casserole with half of the breadcrumb mixture
11. Bake for 20 to 25 minutes, remove and sprinkle the remaining bread crumbs on the top and return to the oven for 5 more minutes.

Enjoy!

Nutrition Information:

• Yield: 6
• Serving Size: 1
• Amount Per Serving: Calories: 762 | Total Fat: 39g | Saturated Fat: 20g | Trans Fat: 1g | Unsaturated Fat: 15g | Cholesterol: 153mg | Sodium: 1495mg | Carbohydrates: 65g | Fiber: 7g | Sugar: 10g | Protein: 38g