Chicken Noodle Casserole

Yeah, we already have a tuna noodle casserole on the site. But we made this the other night and it was SUPER DELICIOUS, so we're passing it on.

CHICKEN NOODLE CASSEROLE
12 oz. egg noodles, cooked and drained
2 10 oz. cans chunk chicken breast, drained (or the same amount of rotisserie or boiled chicken meat)
2 10 oz. cans cream of chicken soup
1 cup mayonnaise
1 cup milk (or use water)
1 bunch green onions, finely chopped (or use half an onion, diced fine and sautéed until soft)
2 cups shredded cheddar cheese
1½ cups frozen peas and carrots
1 cup panko breadcrumbs
enough melted butter to moisten the breadcrumbs

Preheat oven to 350° F. Spray a 9x13" baking dish with nonstick cooking spray.

In a large bowl, combine chicken, cream soup, mayonnaise, milk (or water), onions, cheese and frozen peas and carrots. Stir until combined, then gently stir in cooked noodles. Pour into baking dish. Combine breadcrumbs and butter and sprinkle over the top of the casserole.

Bake, uncovered, about 30-35 minutes or until edges are bubbly and top is golden brown. The cheese and mayo will sort of disappear into the cream of whatsit sauce, creating savory casserole goodness. You can also substitute other frozen green veggies for the peas and carrots if you prefer them, or if you don't happen to have peas and carrots in the freezer (we used a bag of frozen broccoli instead and it turned out fantastic).

Serves 6 happy people.

Source: shamelessly stolen and tweaked from the Internet.