Chicken Cordon Bleu Pasta Bake

*Kirkland Canned Chicken Breast (1 can), 2 serving(remove)
*Ham, Hormel, 97% fat free, Natural Choice 100% Natural, Smoked Deli Ham (4 slices=1 serving), 3 serving(remove)
*Jarlsberg Lite Swiss Deli Thin Sliced, 1 (3/4 oz) slice, 6 serving(remove)
*Brummel & Brown Spread with Yogurt, 2 tbsp(remove)
*Mustard-Grey Poupon Dijon Mustard, 3 tsp(remove)
*black pepper, coarse or cracked or ground, 0.25 tsp(remove)
*Peas, Frozen Naturally Preferred Organic, 1.5 cup(remove)
*Canned Corn, Organic (Yves), 1.5 cup(remove)
*98% fat free cream of mushroom soup, 1.25 cup(remove)
*Campbell's - Healthy Request, Cream of Chicken Condensed Soup (1.34 C / Can), 1.25 cup(remove)
*Greek Yogurt, Plain Kirkland Brand, .5 cup(remove)
*Kirkland Whole milk, 4 oz(remove)
Paprika, .5 tsp(remove)
Garlic, 1 clove(remove)
Mushrooms, fresh, 1.5 cup, pieces or slices(remove)
Salt, .25 tsp(remove)
Parsley, 1 tbsp(remove)
*Extra Wide Egg Noodles enriched, 3 cup(remove)
*Breadcrumbs - Progresso, plain, 0.5 cup(remove)

Preheat oven to 350 degrees.
Cook and drain pasta.
Saute veggies with butter and garlic.
Lightly spray 9 x 13 pan with Pam.
Mix soups, milk, mustard, and yogurt together in bowl.
Layer the pasta on the bottom of baking pan.
Top with the chicken, the the sliced ham (tore into pieces) then the veggies, then the cheese.
Pour the wet ingredients from bowl on top.
Sprinkle with bread crumbs and bake for 30-40 minutes
until golden.

Serving Size: Makes 6 Large Servings