Cupboard Casserole

Step 1

Preheat the oven to 325 degrees F.

Step 2

Spray a 9x13-inch baking dish with cooking spray.

Step 3

Cook the egg noodles in liberally salted, boiling water until tender but not yet cooked through, about 2 minutes less than the cook time according to package directions.

Step 4

Drain the noodles well.

Step 5

Add the cream of mushroom soup, the cream of chicken soup, the dried minced onion, the pepper, the garlic powder, and the thyme to a large mixing bowl, stirring until well-combined.

Step 6

Add the canned chicken to the soup mixture, stirring until the chicken is somewhat broken up and uniform in size. Use a fork to break up any large pieces.

Step 7

Fold the egg noodles into the chicken mixture, gently stirring.

Step 8

Pour the mixture into the prepared baking dish.

Step 9

In a separate bowl, toss the bread cubes with the melted butter.

Step 10

Spread the bread cubes over the casserole evenly.

Step 11

Bake uncovered until the bread cubes are golden brown, about 25-35 minutes.

Step 12

Serve.