Chicken Noodle Casserole

Chicken Noodle Casserole 6 oz. large elbow noodles 3 C. cooked chicken, shredded (I used 6 thighs) 10.5 oz. can cream of chicken soup 10.5 oz. can cream of mushroom soup 1 tsp. my house seasoning (equal parts garlic powder, onion powder and black pepper...mix together and store in an airtight container) 1 C. frozen peas and carrots, thawed 1/2 C. frozen whole kernel corn, thawed 1 1/2 C. shredded sharp cheddar cheese 1/4 C. plain breadcrumbs 1/4 C. panko breadcrumbs 1 1/2 T. butter Cook the noodles according to pkg. directions, drain and set aside. In a mixing bowl combine both soups and the seasoning. Stir in the chicken and veggies along with 1 C. of the cheese. Stir in the noodles and combine well. Pour into a lightly greased 9x13 dish. Sprinkle the top with the remaining cheese, plain breadcrumbs and panko, dot the top with the butter. Cover with tinfoil and bake in a 350 degree oven for 25 minutes, uncover and bake and additional 10 minutes. If you want to brown up the breadcrumbs a little more pop it under the broiler for a minute or two.