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Chicken Noodle Casserole

23 cups cooked chicken
10.5 ounce can cream of celery soup
10.5 ounce can cream of chicken soup
11/2 cups chicken broth
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp thyme
1 tsp salt (to taste)
1/2 tsp black pepper
dash cayenne pepper (optional)
dash of crushed red pepper (optional)
1 cup shredded cheese (I used combo mozzarella & mild cheddar)
frozen peas and carrots (I used 1/2 bag) (You could also use fresh but cook first)
Noodles (1 1 1/2 cups cooked)
1/2 cup bread crumbs
2 TBS butter (cut in pats)

Bake in a well greased baking pan in a preheated oven for 4045 minutes until browned on top. Let sit for 510 minutes before serving.

Enjoy!