Chicken Noodle Soup Casserole

Name: Chicken Noodle Soup Casserole
Ingredients: INGREDIENTS; 1 pound Pennsylvania Dutch egg noodles; 2-3 cups cooked Perdue chicken, cubed; 1 (14 oz.) can Campbell’s cream of chicken soup; 1 (10.75 oz.) can Campbell’s condensed cream of mushroom soup; 1 (16 oz.) bag frozen Bird’s Eye peas and carrots; 3/4 cup heavy cream; 2/3 cup Kraft parmesan cheese, grated; 1/2 cup Kraft cheddar cheese, grated; 1/3 cup Progresso seasoned Italian breadcrumbs; 2 tablespoons unsalted butter, melted; 1 teaspoon garlic salt; Kosher salt and freshly ground pepper, to taste

Chicken Noodle Soup Casserole was pinched from <a href="http://cakes-crocks-casseroles.com/2016/03/15/somewhere-between-the-classic-soup-and-the-pot-pie-this-one-you-need-to-try/2/" target="_blank">cakes-crocks-casseroles.com.</a>

INGREDIENTS

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INGREDIENTS

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1 pound Pennsylvania Dutch egg noodles

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2-3 cups cooked Perdue chicken, cubed

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1 (14 oz.) can Campbell’s cream of chicken soup

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1 (10.75 oz.) can Campbell’s condensed cream of mushroom soup

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1 (16 oz.) bag frozen Bird’s Eye peas and carrots

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3/4 cup heavy cream

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2/3 cup Kraft parmesan cheese, grated

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1/2 cup Kraft cheddar cheese, grated

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1/3 cup Progresso seasoned Italian breadcrumbs

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2 tablespoons unsalted butter, melted

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1 teaspoon garlic salt

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Kosher salt and freshly ground pepper, to taste

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