Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with non-stick cooking spray.

In a large mixing bowl, combine the drained canned chicken with the cream of chicken soup, adding any desired seasonings.

Add the cooked and drained egg noodles to the chicken and soup mixture, folding until well combined.

Transfer the mixture to the prepared baking dish and spread evenly.

Evenly sprinkle panko bread crumbs over the top, then drizzle melted butter to help them crisp.

Bake uncovered for 30 to 35 minutes until bubbly and golden brown.

Let the casserole cool for a few minutes before serving.