Oven Instructions

1. Preheat the oven to 350°F (175°C). Grease a baking dish with cooking spray.
2. Cook the egg noodles according to package directions until al dente. Drain and set aside.
3. In a large bowl, combine the chicken, condensed soups, sour cream, milk, peas, carrots, corn, and seasonings. Stir in the cooked noodles.
4. Pour the mixture into the prepared baking dish. Top with the combined cheddar and mozzarella cheeses.
5. In a small bowl, mix the panko breadcrumbs with the melted butter until evenly coated. Sprinkle the panko mixture over the cheese layer.
6. Bake for 25-30 minutes, until the casserole is hot and golden brown on top. For an extra crispy top, broil for the last 1-2 minutes, watching closely to avoid burning.

Alternate Cooking Methods:

Instant Pot:

1. Add uncooked egg noodles, chicken, soups, sour cream, peas, carrots, corn, and 1/2 cup water or chicken broth to the pot.
2. Seal the lid and cook on Manual/Pressure Cook for 4 minutes. Perform a quick release.
3. Stir in cheeses, close the lid for 1-2 minutes to let the cheese melt, and sprinkle the buttery panko mixture on top before serving.

Slow Cooker:

1. Combine all ingredients (except cheese and panko) in the slow cooker and stir.
2. Cook on Low for 3-4 hours or High for 2 hours. Add cheese 15 minutes before serving, allowing it to melt.
3. Serve with the buttery panko mixture sprinkled on top.

Stovetop:

1. In a large pot, cook the egg noodles according to package directions. Drain and set aside.
2. In the same pot, mix the chicken, soups, sour cream, peas, carrots, corn, seasonings, and cooked noodles over medium heat.
3. Stir until everything is heated through. Add cheese, cover, and let it melt for 2-3 minutes.
4. Just before serving, sprinkle the buttery panko mixture over the casserole.