Here’s how it looks if you do the stuffed chicken:
16 ounce package egg noodles
2 tablespoons olive oil
2 1/2 pounds chicken tenders, cut into 1 inch pieces
3 packages of cream cheese, softened
1 cup milk (You may need some additional milk to loosen it up)
2 1/2 tablespoons garlic powder
1 tablespoon red pepper flakes
1 cup mozzarella cheese, divided into thirds
1 cup bread crumbs, divided into thirds
additional seasoning if desired
parsley flakes to garnish
Cook egg noodles according to package directions.
Meanwhile heat olive oil in a large skillet over medium high heat. Add chicken and cook until no longer pink. Remove to a plate.
Stir chicken and cooked noodles into cream cheese mixture.
If using 3 small square cake pans-
Divide noodle mixture evenly among 3 pans. Top each one with 1/3 cup mozzarella cheese, sprinkle any additional seasoning, then top with 1/3 cup bread crumbs. Bake at 350 degrees for 20-30 minutes or until cheese is melted and casserole is hot.
If freezing – Defrost then bake or you can bake frozen just add additional time for casserole to cook all the way.
If using a 13”x9” baking dish-
Pour all of the noodle mixture in the baking dish then top with mozzarella cheese. Follow by sprinkling any additional seasoning, then top with bread crumbs. Bake at 350 degrees for 20-30 minutes or until cheese is melted and casserole is hot.