Creamy Chicken Noodle Bake

Yesterday was casserole day again. The day really got away from me and before I knew it, it was dinner time, so made something that didn't take a long time to prepare. Besides "Chicken Spaghetti" this is another creamy noodle dish that we like, minus the long prep time. I found this recipe on a recipe newsletter awhile back and adapted it more my taste. 

Instead of cracker topping I used a Panko breading. Sometimes I just use shredded cheese. How can you go wrong with cheese especially in my house if I want my kiddos to eat something all I have to do it top it with cheese. If you want a quick & easy dinner this would be perfect served with a salad, hot rolls or french bread.

My sweet boy Carson wanted to be included in this post. He was so proud of bread that he buttered. How could I not include it.

Creamy Chicken Noodle Bake
 
3 - cups cooked chicken, cut up into bite size pieces
2 - 10. 3/4 oz cans cream of chicken soup 1 1/4 c- cups milk
1 - 10-oz. pkg. frozen peas or mixed vegetables
1 - 12 oz - package wide egg noodles, cooked (al dente)
2 - cups cheddar cheese, shredded
2 - tablespoons melted butter

salt and pepper, to taste
panko bread crumb topping, optional

2 - tablespoons butter, melted

Preheat oven to 350 degrees. Brown the chicken in a skillet with a bit of olive oil or use a stove top grill. In a large bowl mix together  the chicken, soups, milk, melted butter and peas. 

Add cooked noodles and  1 cup cheese; stir until blended. Add mixture to a greased 13 x 9 inch baking dish. Top with panko breading or with additional 1 cup cheddar cheese. 

Bake for 30 minutes or until casserole is hot and bubbly and breading is light golden brown. 

Panko Breading Topping: Combine cracker crumbs with melted butter. Mix together and sprinkle on top of casserole and bake as directed. Serves 4 to 6.