Chicken Noodle Casserole

Ingredients:

• 1 package (12 oz) of cooked and drained egg noodles
• Shredded meat from 1 rotisserie chicken
• 2 cans (10 oz each) of condensed cream of chicken soup
• 1 cup of mayonnaise
• 1 cup of milk
• 1/2 onion, finely diced
• 2 cups of shredded cheddar cheese
• 1 1/2 cups of frozen mixed vegetables
• 1 cup of Panko bread crumbs
• 1/2 cup of melted butter

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick spray. Set aside.
2. In a mixing bowl, combine the shredded chicken, condensed soup, mayonnaise, milk, diced onion, shredded cheese, and frozen vegetables. Gently fold in the cooked egg noodles and spread the mixture evenly into the prepared baking dish.
3. Sprinkle the Panko bread crumbs evenly over the top of the mixture, then drizzle the melted butter over the breadcrumbs.
4. Bake the casserole in the preheated oven until the top is golden brown and the mixture is bubbly, approximately 30-35 minutes.
5. Allow the casserole to sit for 5 minutes before serving.
6. Enjoy your delicious chicken and noodle casserole!

Note: You can customize this casserole by adding your favorite seasonings or herbs for extra flavor.