Chicken Noodle Casserole

Chicken Noodle Casserole 12 oz uncooked egg noodles 4 cups chopped cooked chicken 2 cans (10 oz each) cream of chicken soup 1 1/2 cups sour cream 1 cup shredded Cheddar cheese (4 oz) 2 cups frozen mixed vegetables Salt and pepper to taste 1 cup Bread Crumbs Garlic and Herb Cooking spray Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain 12 oz egg noodles as directed on package; set aside. In large bowl, mix 4 cups chopped cooked chicken, 2 cans (10 oz each) cream of chicken soup, 1 1/2 cups sour cream, 1 cup shredded Cheddar cheese (4 oz) and 2 cups frozen mixed vegetables. Add cooked noodles; stir to combine. Season with salt and pepper to taste. Spread mixture evenly in baking dish. Top with 1 cup Bread Crumbs Garlic and Herb. Lightly spray top with cooking spray. Bake 25 to 30 minutes or until center is bubbly and heated through