Chicken noodle casserole

Fixings:

°1 pack (12 oz) egg noodles, cook and drained°
°Meat of 1 dish chicken, destroyed
°2 jars (10 oz each) consolidated cream of chicken
°1 cup mayonnaise
°1 cup milk
°1/2 onion, finely cleaved
°2 c cheddar
°1 1/2 cups frozen blended vegetables
°1 cup panko breadcrumbs
°1/2 cup spread, dissolved

*Strategies :

Preheat stove to 350°F and gently oil a 9×13-inch baking dish with nonstick splash. Set to the side.
In blending bowl, consolidate chicken, dense soup, mayonnaise, milk, onion, cheddar and frozen vegetables. Tenderly mix in the egg noodles and spread the combination into the baking dish.
Sprinkle panko scraps equitably up and over, then, at that point, shower with liquefied margarine. Heat until brilliant brown and effervescent, around 30 to 35 minutes. Let stand 5 minutes prior to serving.