Chicken & Noodle Casserole

By nlhartman

A few pantry staples mix with chicken and frozen peas to make a quick-cooking casserole the whole family will love.

Ingredients

• 1 can cream of mushroom soup
• 1/2-3/4 c. milk
• 1 1/2 c. frozen peas
• 2 1/2 c. cooked medium egg noodles
• 2 cans (large) premium chunk chicken breast, drained
• 2 T. dry bread crumbs
• 1 T. butter, melted

Details

Servings 4
Adapted from campbellskitchen.com

Preparation

Step 1

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.


Bake for 5 minutes or until the bread crumb mixture is golden brown. Sprinkle some shredded cheddar over the top to add flavor.