2 cans cream of chicken soup
2 cups half & half
8 oz mushrooms, sliced
8-12 oz frozen peas and carrots
8 oz broad egg noodles, cooked and drained
2 cups grated cheddar cheese
8 oz cream cheese, cubed into ½ inch pieces
¼ cup bread crumbs
2 tbs chopped parsley or cilantro
Preheat oven to 350°
Mix all the ingredients in a large bowl.
Transfer to baking casserole
Sprinkle brad crumbs, about ¼ cup of the grated cheddar, and the parsley/cilantro on top of the mixture in the casserole
Bake at 350° for 1 hour
Remove from oven and set aside for 5-10 minutes to ‘set’
Serve hot
Serves 4-6
(You can substitute tuna for the chicken, but if you do, use two 6 oz cans, and use cream of mushroom soup in place of the cream of chicken soup)
