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    Source of Recipe


    List of Ingredients

    • 8 oz. egg noodles (recipe called for 16 oz which was way too much)
    • 2 - 3 C. cooked chicken, cubed
    • 1 (14 oz) cream of chicken soup
    • 1 (10.75 oz) cream of mushroom soup
    • 1 (16 oz) bag frozen peas and carrots
    • 3/4 C. heavy cream
    • 2/3 C. Parmesan cheese, grated
    • 1/2 C. cheddar cheese grated
    • 1/3 C. seasoned Italian breadcrumbs
    • 2 T. unsalted butter melted
    • 1 t. garlic salt
    • salt and pepper to taste


    1. Preheat oven to 375 degrees.
    2. Boil salted water and cook egg noodles until aldente. Drain and set aside.
    3. Combine soups and heavy cream and stir together.
    4. Add frozen vegetables, cheddar cheese, cubed chicken and egg noodles, and season with garlic salt sand pepper.
    5. Pour mixture into a large casserole dish and lightly tap it again the counter to remove air bubbles and smooth it out.
    6. In a separate bowl, toss together breadcrumbs, Parmesan cheese and melted butter. Sprinkle evenly over the top of the casserole.
    7. Place baking dish in oven and bake for 30 - 35 minutes or until vegetables are tender and sauce is bubbly.
    8. Remove from oven and let cool 5 minutes. Transfer to serving bowls and garnish with more cheese.

    Final Comments

    One pound of egg noodles would serve 16 people.




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