Step 1

Thaw frozen peas and corn. Shred or cube the rotisserie chicken. Pre heat the oven to 375° F

Step 2

Cook the noodles according to the instructions on the packet. You want them al dente.

Step 3

Heat butter in a 12" cast iron skillet over medium heat. Add onion, carrots, celery and garlic and sauté for 3-4 minutes. Season with salt and pepper.

Step 4

Add in flour and cook for a minute stirring continuously.

Step 5

Stir in chicken broth and cream and cook stirring for 3 minutes, till the sauce thickens up a bit.

Step 6

Add chicken, peas and corn, and noodles. Mix well.

Step 7

Mix parmesan and panko in a bowl and sprinkle it evenly over the top of the casserole.

Step 8

Pop this casserole in the oven to bake uncovered for 25-30 minutes.

Step 9

Remove from oven and allow to cool for a few minutes before serving.