Creamy Chicken Noodle Bake

Creamy Chicken Noodle Bake 3 - cups cooked chicken, cut up into bite size pieces 2 - 10. 3/4 oz cans cream of chicken soup 1 1/4 c- cups milk 1 - 10-oz. pkg. frozen peas or mixed vegetables 1 - 12 oz - package wide egg noodles, cooked (al dente) 2 - cups cheddar cheese, shredded 2 - tablespoons melted butter salt and pepper, to taste panko bread crumb topping, optional 2 - tablespoons butter, melted Preheat oven to 350 degrees. Brown the chicken in a skillet with a bit of olive oil or use a stove top grill. In a large bowl mix together the chicken, soups, milk, melted butter and peas. Add cooked noodles and 1 cup cheese; stir until blended. Add mixture to a greased 13 x 9 inch baking dish. Top with panko breading or with additional 1 cup cheddar cheese. Bake for 30 minutes or until casserole is hot and bubbly and breading is light golden brown. Panko Breading Topping: Combine cracker crumbs with melted butter. Mix together and sprinkle on top of casserole and bake as directed. Serves 4 to 6.