12oz egg noodles
10oz cooked chicken breast, chopped (approximately 4 cups)
2 cans cream of chicken soup (reduced sodium)
1 1/2 cups sour cream
2 cups shredded sharp cheddar cheese
3 cups frozen mixed vegetables (carrots, peas, corn, and green beans), thawed
1 tbsp onion powder
1 tbsp garlic powder
1 tsp pepper
1 tsp salt
5oz garlic & butter flavored croutons
Heat oven to 350°F.
Boil the egg noodles for the time directed on package.
While egg noodles are boiling, in a large mixing bowl combine chicken, cream of chicken soup, sour cream, cheddar cheese, mixed vegetables, onion powder, garlic powder, salt and pepper. Mix to combine.
Once noodles are done, drain and add to the mixing bowl.
Add mixture to a greased 13×9 casserole dish and spread evenly.
In a food processor, blend the croutons until they area fine crumb. Spread croutons evenly across casserole. Spray the top lightly with cooking spray. I like to use a Misto filled with avocado oil.
Bake 30-35 minutes until bubbly.
If your bread crumbs begin to brown before the casserole is complete, top with foil for remaining cooking time.