Ingredients:

  • 2 cups cooked chicken, shredded or diced
  • 8 oz egg noodles, uncooked
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup chicken broth
  • 1 cup frozen mixed vegetables (peas, corn, carrots)
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon olive oil or butter (for greasing)
  • 1/2 cup breadcrumbs (optional for a crunchy topping)
  • 2 tablespoons melted butter (optional, to mix with breadcrumbs)

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Boil a large pot of salted water, add the egg noodles, and cook until al dente (about 6-8 minutes), then drain.
  3. In a large mixing bowl, combine cooked chicken, cream of mushroom soup, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until well combined.
  4. Add the cooked egg noodles to the mixture and stir until the noodles are coated.
  5. Grease the baking dish with olive oil or butter and pour the mixture into it, spreading evenly.
  6. Sprinkle shredded cheddar cheese evenly over the top.
  7. If using, mix breadcrumbs with melted butter and sprinkle over the casserole.
  8. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top.
  9. Allow to cool slightly before serving.