Thick and Creamy Chicken Noodle Casserole

12tomatoes.com

Jennifer Wortman

1 pound egg noodles

2 to 3 cups cooked chicken, cubed

1 (14 oz.) can cream of chicken soup

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

1 (16 oz.) bag frozen peas and carrots

¾ cup heavy cream

⅔ cup parmesan cheese, grated

½ cup cheddar cheese, grated

⅓ cup seasoned Italian breadcrumbs

2 tablespoons unsalted butter, melted

1 teaspoon garlic salt

kosher salt and freshly ground pepper, to taste

Directions at 12tomatoes.com

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