Chicken Casserole with Noodles Recipe

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite 7 to 9 minutes. Drain and set aside.

Meanwhile melt butter in a large skillet over medium-high heat. Add carrots celery and onion and saute until just tender about 5 minutes.

While vegetables are cooking mix condensed mushroom and chicken soups with sour cream in a large bowl.

Add egg noodles cooked carrot mixture chicken mushrooms and peas; stir to combine. Pour into a 9x13-inch baking dish and spread in an even layer. Lay American cheese slices over top sprinkle with bread crumbs and drizzle with olive oil.

Bake in the preheated oven until golden brown and bubbly 30 to 45 minutes.