1 cup frozen mixed vegetables (carrots, peas, corn)
1 cup shredded cheddar cheese
Salt and pepper to taste
Optional: breadcrumbs for topping
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the cooked egg noodles, cream of chicken soup, cooked chicken, frozen vegetables, and half of the shredded cheese. Season with salt and pepper to taste. Mix until everything is well combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the remaining shredded cheese over the top of the casserole. If desired, you can also sprinkle breadcrumbs over the cheese for a crunchy topping.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Once baked, remove the foil and let the casserole cool for a few minutes before serving.
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