Preheat oven to 350 and spray a 13×9 inch pan with nonstick cooking spray.

Cook and drain the noodles according to the package directions. Reduce the time by a couple of minutes to cook them slightly al dente.

While your noodles are cooking mix together milk, cream of chicken soup, then add the shredded cheese and mix together in a large bowl.

Now spread the noodles out in an even layer across the bottom of your baking pan.

Spread the mixed veggies evenly across the top of the noodles.

Next spread the chicken across the veggies and then pour the cheese and soup mixture evenly across the top.

Gently stir everything together to coat most of the noodles with the cheese sauce

Now melt the butter and mix it together with your bread crumbs and parsley. Spread the bread crumb mixture across the top of your casserole.

Now pop it in the oven and bake for 25-30 minutes or until the bread crumbs are a nice golden brown.