Fancy Chicken Noodle Bake

• 3 lbs boneless chicken, cooked and diced
• 16 ounces frozen peas and carrots
• 8 12 ounces artichoke hearts, drained and diced
• 16 ounces alfredo sauce
• 8 ounces cream cheese, softened
• 8 ounces sour cream
• 10 12 ounces cambels cream of chicken soup
• 10 12 ounces cambels cream of celery soup
• 6 12 ounces of sliced mushrooms, diced
• 1 large onion, diced and sauteed
• 16 ounces egg noodles, cooked and drained
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 12 teaspoon dry mustard
• 1 teaspoon oregano or 1 teaspoon Italian spices
• 1 tablespoon Worcestershire sauce
• 1 cup grated real parmesan cheese
• 12 teaspoon of each salt and pepper
• 2 cups Bisquick
• 12 cup melted butter
• 1 12 cups heavy cream or 1 12 cups regular whole milk

1. Combined all ingredients ( except for the Bisquick, Butter and cream) in a very large bowl until every ingredient is blended together thoroughly!
2. Preheat oven to 400*.
3. Spray with nonstick cooking oil, 2 - 9x13 baking dishes, and pour the ingredients evenly into both pans.
4. Bake for 25 minutes or until the casserole is warmed all the way thru.
5. Remove from the oven and mix together the bisquik, melted butter and the cream until you have a pourable consistancy even if you have to add more cream or milk, the batter should not be too thick or to thin but a little thicker than pancake batter.
6. Pour the batter over the warm casseroles and return them to the oven and bake for 20 minutes or until the topping looks like a pretty homemade biscuit.
7. remove from the oven and brush biscuit topping with some melted butter.
8. Let stand for 10 minutes and serve.

chicken, carrots, hearts, alfredo sauce, cream cheese, sour cream, cream of chicken soup, cream of celery soup, mushrooms, onion, egg noodles, garlic, onion powder, mustard, oregano, worcestershire sauce, parmesan cheese, salt, bisquick, butter, heavy cream

Taken from www.food.com/recipe/fancy-chicken-noodle-bake-329314 (may not work)