Chicken Vegetable Casserole

• 4 chicken breasts (cut in strips)
• 1/2 lb wide egg noodles
• 1/2 lb frozen mixed vegetables
• 1 (8 ounce) can condensed cream of chicken soup
• 1/2 cup water
• 1 egg
• 1/8 cup butter (melted) or 1/8 cup margarine (melted)
• Italian style breadcrumbs
• 1/4 lb sharp cheddar cheese (grated)
• poultry seasoning
• salt and pepper
• dried basil
• dried parsley

1. Preheat oven to 375u0b0F.
2. Cook chicken strips (season with last 4 ingredients to taste).
3. Cook noodles, rinse, drain, set aside.
4. Heat vegetables in pot of water, drain, set aside.
5. Beat eggs in a large bowl; add soup, water, and butter; mix all together thoroughly.
6. Combine (in casserole dish) noodles, chicken, vegetables, and mixture; fold together.
7. Top with bread crumbs to taste.
8. Bake uncovered for 40 minutes.
9. Top with cheese.
10. Bake additional 5 minutes.
11. Enjoy.

chicken breasts, egg noodles, mixed vegetables, condensed cream, water, egg, butter, italian style breadcrumbs, cheddar cheese, poultry seasoning, salt, basil, parsley

Taken from www.food.com/recipe/chicken-vegetable-casserole-181108 (may not work)