8 Servings 50 min Cook
1 Tbsp Olive Oil
4 Breast, bone and skin removed Chicken Breast
1 Dash Salt
4 Tbsp Pasta
1 Cup Chicken Broth
1 Can (10.7 oz) Cream Of Mushroom Soup
3 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
10 Oz Mixed Vegetables
8 Tbsp, shredded Cheddar Cheese
4 Tsp Garlic Salt
1 Dash Pepper
1 Cup Bread Crumbs
2 Cup Parmesan Cheese
2 Tbsp Butter
Preheat oven to 375 degrees F.
Chop chicken into bite sized pieces.
Heat oil in a skillet over medium-high heat.
Add cubed chicken and sauté for 8-12 minutes, or until cooked through and no longer pink; set aside.
Bring a large pot of salted water to boil and cook egg noodles according to packaging directions, or until al dente.
Drain and set aside.
In a large bowl combine soups and heavy cream and stir together to mix
Add frozen vegetables, cheddar cheese, cubed chicken, and egg noodles, and season with garlic salt and pepper
Pour mixture into a large casserole dish and lightly tap it against the counter to remove air bubbles and smooth it out
In a separate bowl, toss together breadcrumbs, parmesan cheese, and melted butter.
Sprinkle evenly over the top of casserole.
Place baking dish in oven and bake for 30-35 minutes, or until vegetables are tender and sauce is bubbly.
Remove from oven and let cool 5 minutes.
Transfer to serving bowls and garnish with more cheese