Preheat oven to 375°F. Set a 9x13 inch baking dish to the side.
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.
12 oz. egg noodles, cooked al dente
Shred rotisserie chicken and set aside in a bowl.
1 rotisserie chicken, shredded (about 3 cups shredded)
Melt butter in a large skillet over medium heat. Stir in garlic, onion and celery and cook for ~3-4 minutes or until vegetables soften. Add in peas, carrots, green beans, thyme, salt and pepper and stir. Add in flour to coat the vegetables.
2 Tbsp. butter, unsalted, 2 cloves garlic, crushed, 1/2 medium white or yellow onion, diced, 3 stalks celery, chopped, 2 cups frozen peas & carrots, slightly thawed, 1 cup frozen green beans, slightly thawed, 1 Tbsp. fresh thyme, chopped, salt and pepper to taste, 2 Tbsp. flour
Add in broth and milk and bring to a simmer for 3-5 minutes. Stir in cream of chicken and cream of mushroom soups. Stir until combined and remove from heat.
1, 10.5 oz can cream of chicken, 1 cup milk (or heavy cream), 1 cup chicken broth, 1, 10.5 oz. can can cream of mushroom (or cream of celery)
Pour the cooked noodles into the baking dish, followed by the chicken and then pour the vegetable mixture on top. Stir well until pasta, chicken and vegetable/sauce is evenly distributed. Sprinkle the top of the casserole with pie crumbles (optional) and bake for 20-25 minutes or until hot and bubbly. Garnish with parsley and enjoy warm!
1, 9 inch pie crust, crumbled (optional), Parsley, garnish