Chicken Noodle Casserole

Growing up it was Tuna Noodle Casserole, but I have made my own modifications to it to suit our tastes better.

Preheat oven to 350*

Ingredients:

1 pkg Wide Egg Noodles
1 pkg Frozen Mixed Veggies (I use Birds Eye because I don't like Lima Beans)   
1 can Cream of Celery Soup (My mom uses cream of mushroom, I don't like mushrooms) 
1 lg can of Chunk Chicken (Can use Tuna in its place, my H doesn't like Tuna)
Milk
Bread Crumbs (optional)
Parmesan Cheese (optional)
Salt & Pepper

1.)  Start your water boiling for the noodles
2.)  While waiting for water to boil, add Cream of Celery Soup and some milk to casserole dish.  Use a whisk to mix it together, use enough milk to get a creamy/watery consistency.
3.)  Once Milk and Soup are combined, add Salt & Pepper to taste.  Also add in Parmesan cheese and bread crumbs to your liking

4.)  Once water is boiling, add noodles. DO NOT cook noodles all the way through, only about 1/2 way cooked.
5.)   Drain chicken and break apart with fork.  Add chicken to mixture in casserole dish and mix well.
6.)  Add frozen veggies to mixture and mix well.  Add more milk to keep it a creamy consistency

7.)  Once noodles are 1/2 cooked, drain in collander
8.)  Add to mixture and combine well!  Add milk as you go to make it easier to mix.
9.)  Once noodles and mixture are thoroughly combined, add milk until it just creeps to the top layer of noodles.  Basically, you just want to barely see the milk standing at this point.

10.) Top off with Salt & Pepper, more Parmesan cheese and bread crumbs.

11.)  Put in oven for approximately 55 minutes or until milk is cooked into noodles, no longer a runny consistency.  The milk helps finished cooking the noodles.

Once it is done, let it cool slightly and Enjoy! 1 casserole dish generally leaves leftovers for the 2 of us!