Chicken Noodle

12 oz dry wide egg noodles 1 lb boneless skinless chicken breasts 10 oz frozen peas & carrots 10 oz frozen corn 1 c milk 2 cans cream of chicken soup ½ tsp salt ¼ tsp pepper ¼ c diced onion 2 garlic cloves 1 c Colby Jack cheese Topping 1 c Panko breadcrumbs 2 Tbsp butter

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Preheat oven to 350 degrees F. Spray a 9''x13'' baking dish with non-stick spray. Prepare egg noodles according to package directions. Drain off water.

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Combine all the remaining ingredients. Add prepared noodles to mixture and stir until combined. Pour into prepared baking dish.

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In a small bowl mix together Panko breadcrumbs and butter. Sprinkle over the top of the casserole.

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Bake for 45 minutes or until heated through and bubbling around edges.

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