Season the chicken cutlets and bring the olive oil to a medium high heat in a skillet.
Sear the chicken for 2 minutes per side then set it aside.
Preheat the oven to 350 degrees F.
Combine the cream of mushroom soup and water in a standard casserole dish and mix it up.
Dump the egg noodles into the casserole dish as well and stir.
Pour in the spaghetti sauce and heavy cream and stir until combined.
Make a layer of shredded cheese using 1 cup of the cheese.
Spread the seared chicken out on top of the cheese.
Make another layer of cheese
Bake the casserole for 20 minutes then rest it for 15 minutes in the oven to thicken.
Sprinkle the Parmesan cheese on top