1,10.5 oz. cancan cream of mushroom (or cream of celery)
1cupmilk (or heavy cream)
salt and pepper to taste
1,9 inchpie crust, crumbled (optional)
Preheat oven to 375°F. Take out a 9x13 inch baking dish and set aside.
Bring a large pot of water to boil for the egg noodles. Cook according to package, al dente 6-7 minutes. Drain and set noodles aside.
Shred all of the chicken from the rotisserie chicken. I had ~3 cups shredded chicken when I was done shredding mine. Set chicken aside in a bowl.
In a large skillet over medium heat, melt the butter. Stir in the garlic, onion and celery and cook for 1 minute. Add in the peas, carrots, green beans, thyme and salt and pepper and stir. Add in the flour next to coat the vegetables.
Add in the broth and milk next and bring to a simmer. Simmer for 3-5 minutes then stir in the cream of chicken and cream of mushroom soups. Stir until combined and remove from heat.
Pour the cooked noodles down into the baking dish, followed by the chicken and then pour the vegetable mixture on top. Stir very well until pasta, chicken and vegetable/sauce is evenly distributed. Sprinkle the top of the casserole with pie crumbles and bake for 25 minutes. Garnish with parsley and enjoy warm!