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

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.

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

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

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