1 Rotisserie Chicken, meat removed and diced
6oz Broad Egg Noodles
1/2 cup whole milk
2 large eggs
1/4 cup pancake mix
Package peas and or corn
1 tbsp. seasoned salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. black pepper
1/2 cup water

Preheat Oven to 375°F.

Place chicken meat in the bottom of a 9.25" by 13.25" Casserole dish. Add peas and or corn. In a medium bowl mix eggs, milk and pancake mix, and seasonings. Mix until well blended.

Pour over Chicken and vegetables and stir. Add noodles and water stir until noodles are coated. Cover casserole dish with aluminum foil. Place in oven and cook for 60 minutes.

Serves four generously.

Submitted by: Ron Todd