Ingredients:

  • 4 cups cooked chicken breast, shredded
  • 12 oz wide egg noodles
  • 2 cups frozen peas and carrots
  • 2 cans (10.5 oz each) condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 cup diced pimentos
  • 1 1/2 cups Panko breadcrumbs
  • 4 tbsp unsalted butter, melted
  • 1 cup sharp white cheddar, freshly grated

Instructions:

  1. Preheat the oven. Set your oven to 350°F and lightly grease your 9x13 baking dish with butter or non stick spray.
  2. Boil the noodles. Cook the 12 oz egg noodles in salted water for 7 minutes until they have a firm bite (al dente). Note: They finish cooking in the oven.
  3. Whisk the liquids. In your large bowl, combine the 2 cans of soup, 1 cup sour cream, 1/2 cup milk, garlic powder, onion powder, and pepper.
  4. Incorporate the chicken. Fold in the 4 cups shredded chicken and 1/2 cup drained pimentos.
  5. Add the vegetables. Gently stir in the 2 cups frozen peas and carrots.
  6. Combine with noodles. Drain the noodles and immediately toss them into the sauce bowl, coating every strand.
  7. Transfer to dish. Spread the mixture evenly into your prepared pan, smoothing the top with your spatula.
  8. Prepare the topping. In a small bowl, mix the 1 1/2 cups Panko with 4 tbsp melted butter and 1 cup grated cheddar.
  9. Add the crunch. Sprinkle the topping evenly over the casserole.
  10. Bake and rest. Bake for 20 minutes until the edges sizzle and the top is golden brown. Let it rest for 5 minutes before serving to set the sauce.