Ingredients

One (1) 12.5-ounce can chunk chicken breast, drained, or about 1.5 cups of store-bought rotisserie chicken, diced
One (1) 10.5-ounce can cream of chicken soup
½ cup mayonnaise
½ cup milk
¼ onion, finely diced (you could also use about 1 Tablespoon of dried onion flakes)
4 oz shredded cheddar cheese
One (1) 8.5-ounce can peas and carrots, drained (this is the smaller can). Can also use ¾ cups frozen peas and carrots.
6 OZ dry egg noodles, cooked and drained
½ cup Panko or regular bread crumbs
½ stick (4 TBSP) salted butter, melted

Instructions

Preheat oven to 350F degrees. Spray deep 9-inch baking dish with non-stick cooking spray.
In a large bowl, combine chicken breast, cream of chicken soup, mayonnaise, milk, onion, shredded cheddar cheese, and peas and carrots.
Stir until combined. Gently stir in egg noodles (cooked and drained) until mixed well.
Pour mixture into prepared baking dish. Sprinkle top evenly with bread crumbs.
Drizzle melted butter evenly over the top.
Bake uncovered for about 30 minutes until bubbly and top is golden brown.