Ingredients
3 cups rotini or egg noodles
2 cups cooked chicken, shredded or cubed
1 cup frozen peas and carrots mix
1/2 cup frozen corn
1 can (10.5 oz) cream of chicken soup
1 cup milk
1/2 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
1/2 cup panko breadcrumbs (optional for topping)
Instructions
Preheat the oven to 350°F (175°C).
Cook the rotini or egg noodles according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Add the cooked pasta, shredded chicken, peas and carrots, corn, and cheddar cheese. Stir to combine.
Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
If using, sprinkle panko breadcrumbs over the top for added crunch.
Bake for 25-30 minutes or until the casserole is hot and bubbly. For a golden top, broil for an additional 2-3 minutes.
Garnish with fresh parsley before serving.
