Creamy Chicken Noodle Casserole

• 12 ounces egg noodles, dumpling or ribbon-style
• 1/4 cup onion, chopped
• 2 tablespoons butter (or margarine)
• 8 ounces chicken breasts, cooked and cut into 1 inch cubes
• 1 cup frozen broccoli
• 1 cup frozen mixed vegetables
• 1 (10 1/2 ounce) can condensed cream of broccoli soup
• 1 (10 1/2 ounce) can condensed cream of chicken soup
• 1/2 cup milk
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups cheddar cheese, shredded

1. Cook egg noodles according to package directions. Drain and set aside.
2. Heat butter in medium saucepan. Saute onions until transparent, approximately 4-5 minutes.
3. Add chicken, vegetables, soups, milk, and seasonings. Cook over medium heat until broccoli is tender.
4. Add cooked egg noodles and mix until thoroughly blended.
5. Spread into a greased 9 x 12 baking dish. Cover.
6. Bake at 350 degrees F for 20 minutes.
7. Top with cheese and bake an additional 10 minutes.

egg noodles, onion, butter, chicken breasts, frozen broccoli, vegetables, condensed cream, condensed cream, milk, thyme, salt, ground black pepper, cheddar cheese

Taken from www.food.com/recipe/creamy-chicken-noodle-casserole-326977 (may not work)