Canned Chicken Noodle Casserole
- 1 can (10 3/4 ounces) Cream of Chicken Soup
- 1/2 cup milk
- 1 cup frozen peas
- 1 can (12.5 ounces) Premium White Chunk Chicken Breast in Water, drained
- 1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted
- 1/2 cup grated Parmesan cheese
Preparation time 20mins
Cooking time 45mins
Stir the soup, milk, peas, chicken and noodles in a 1 1/2 quart casserole.
Stir the bread crumbs and butter in a small bowl.
Bake at 400°F. for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Sprinkle with the bread crumb mixture and Parmesan cheese.
Bake for 5 minutes or until the bread crumb mixture is golden brown.
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