Chicken Noodle Casserole

Ingredients:

4 cups cooked egg noodles

2 cups cooked, shredded chicken

1 can (10.5 oz) cream of mushroom soup

1 can (10.5 oz) cream of chicken soup

1 cup milk

1 cup frozen peas and carrots

1/2 cup breadcrumbs

1/2 cup grated Parmesan cheese

2 tablespoons unsalted butter, melted

Salt and pepper to taste

Directions:

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cooked noodles, shredded chicken, cream of mushroom soup, cream of chicken soup, milk, and frozen peas and carrots. Mix well.

Season with salt and pepper to taste.

Transfer the mixture to a greased 9x13 inch baking dish.

In a small bowl, mix together the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the noodle mixture.

Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and crispy.

Serve hot, garnished with fresh herbs if desired.