Instructions
1 pound egg noodles
1 14-ounce can cream of chicken soup
1 10-ounce can cream of mushroom soup
3/4 cup heavy cream
1 16-ounce bag frozen peas and carrots
2 cups canned chicken
1 teaspoon garlic salt
1 teaspoon pepper
1/3 cup Italian seasoned breadcrumbs
2/3 cup grated Parmesan cheese
1/2 cup grated Cheddar cheese
2 teaspoons butter
Cook noodles; drain and set aside. In a large bowl, mix soups, cream, vegetables and chicken. Season with garlic salt and pepper. Add noodles and mix together. Pour into casserole dish. In separate bowl, combine breadcrumbs, cheeses and butter. Sprinkle over casserole. Bake at 375 degrees for 30 minutes until bubbly.
