Ingredients:

6 oz. large elbow noodles

3 c. cooked chicken, shredded

10.5 oz. can cream of chicken soup

10.5 oz. can cream of mushroom soup

1 tsp. house seasoning

1 c. frozen peas and carrots, thawed

1/2 c. frozen whole kernel corn, thawed

1 1/2 c. shredded sharp cheddar cheese

1/4 c. plain breadcrumbs

1/4 c. panko breadcrumbs

1 1/2 t. butter

Directions:

1. Cook the noodles according to pkg. directions, drain and set aside. In a mixing bowl combine both soups and the seasoning. Stir in the chicken and veggies along with 1 C. of the cheese. Stir in the noodles and combine well.

2. Pour into a lightly greased 9x13 dish. Sprinkle the top with the remaining cheese, plain breadcrumbs and panko, dot the top with the butter.

3. Cover with tinfoil and bake in a 350 degree oven for 25 minutes, uncover and bake and additional 10 minutes. If you want to brown up the breadcrumbs a little more pop it under the broiler for a minute or two.

Bon Appetit!