Ingredients:
1 (10 3/4 ounce) cans cream of chicken soup
1/2 cup milk
1 cup frozen peas
2 (5 ounce) cans chunk canned chicken, drained
2 cups hot medium cooked egg noodles
4 tablespoons dry breadcrumbs
2 tablespoons butter, melted
Directions:
Stir soup, milk, peas, chicken and noodles in a 1/2-qt casserole dish.
Bake at 400 F for 20 minutes, or until hot. Stir.
Mix bread crumbs with butter in a cup and sprinkle over chicken mixture.
Bake for 5 minutes or until golden brown.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.