Creamy Chicken Noodle Casserole

 Creamy Chicken Noodle Casserole

(serves 6-8)

3 TBSP butter, divided

2 c. frozen vegetable seasoning blend

1 10.5 oz. can cream of chicken soup

1 10.5 oz. can cream of mushroom soup

1 c. shredded parmesan cheese, divided

3/4 c. heavy whipping cream

3/4 tsp. black pepper

3-4 c. cooked chicken, shredded

1 16-oz. package egg noodles, cooked to package directions

1/3 c. Italian-seasoned bread crumbs

1. Preheat oven to 375 degrees. Spray a 13x9 glass baking pan with cooking spray.
2. In a large skillet, melt 1 TBSP butter over medium-high heat. Add vegetable seasoning blend and cook until vegetables are tender, about 5 minutes.
3. Stir in soups, 2/3 c. parmesan cheese, cream, and black pepper until combined. Stir in noodles and chicken. Spoon into prepared pan.
4. In microwave safe bowl, melt remaining butter. Stir in breadcrumbs and remaining parmesan cheese.  Sprinkle onto noodle mixture.
5. Bake until golden brown and bubbly, about 30 minutes. Let stand 10 minutes before serving.