Thursday, October 2, 2008

Chicken & Noodle Casserole

1 can Cream of Mushroom Soup
1/2 c. Milk
1 c. Frozen Peas
2 cans Chicken Breast (or 1-1/2 c. cooked chicken)
2 c. Egg Noodles, cooked and drained
2 Tbsp. Dry Bread Crumbs
1 Tbsp. Butter, melted

Stir soup, milk, peas, chicken, and noodles in 1-1/2 qt. casserole dish. Bake at 400 for 20 minutes. Stir. Mix bread crumbs and butter and sprinkle over top. Bake for another 5 minutes. Can also sprinkle with shredded cheddar cheese. 

No comments: