Chicken Noodle Casserole

Ingredients:

• 12 ounces dry wide egg noodles
• 2 cups chopped cooked chicken
• 20 ounces cream of chicken soup (two 10-ounce cans)
• 1 cup milk
• 10 ounces frozen mixed vegetables, thawed
• 1 cup shredded cheddar cheese
• Kosher salt, to taste
• Ground black pepper, to taste
• 1/4 cup breadcrumbs
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat the Oven:
   Preheat oven to 425°F (220°C). Grease a 9×13-inch baking dish.
2. Cook the Noodles:
   Cook the egg noodles according to package directions. Drain well and set aside.
3. Mix the Casserole Base:
   In a large mixing bowl, combine the cooked noodles, chopped chicken, cream of chicken soup, milk, thawed mixed vegetables, shredded cheddar cheese, salt, and pepper.
   Stir until everything is evenly coated.
4. Assemble:
   Pour the mixture into the prepared baking dish and spread into an even layer.
5. Make the Topping:
   In a small bowl, mix together the breadcrumbs and melted butter.
   Sprinkle the mixture evenly over the top of the casserole.
6. Bake:
   Bake for 20 minutes, or until hot, bubbly, and lightly golden on top.
7. Serve:
   Allow the casserole to cool for 5–10 minutes before serving.