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  9. Ingredients
    2 cups egg noodles, cooked and drained
    1 ½ cups cooked chicken, shredded or chopped
    1 cup frozen green peas and carrots
    1 can condensed cream of chicken soup (10 ounces)
    ¼ cup sour cream
    ¾ cup milk or water
    Crunchy topping (optional)
    ¼ cup dry bread crumbs
    1 tablespoon melted butter
    ½ teaspoon dried Italian herbs or dried parsley
    ground black pepper, to taste
    kosher salt, to taste
    (see ingredient substitutions below)
    Instructions
    Cook Noodles
    Bring water to a boil, add noodles, and then drain when noodles are cooked to desired texture (see "Substitutions" section for noodle options)
    Cook Chicken
    Bake, boil, or cook your chicken any way you prefer — or use leftover chicken (see "Substitutions" section for chicken options)
    Casserole preparation
    Preheat the oven to 400°F/200°C
    Grease an 8-inch casserole dish
    In the casserole dish, add the cooked egg noodles, cooked chicken, frozen peas and carrots, cream of chicken soup, sour cream, and milk or water, and then set aside
    Crunchy topping (optional)
    Mix together the breadcrumbs, melted butter, dried herbs/parsley, pepper, and salt in a bowl
    Sprinkle the top of the casserole with the breadcrumb mixture
    Cooking
    Bake the casserole uncovered for 15 – 20 minutes, or until the top is bubbling (and if using bread crumbs)

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