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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this in the Sunday coupon inserts of the Houston Chronicle, and after changing it up just a smidgen, we really enjoy it as a quick and easy and inexpensive meal! It's a drier casserole, so if you like creamy ones, you may want to add more milk. I'm just posting my version. I think you could probably make this with tuna for a yummy variation, also! I hope you enjoy! Ingredients:
1 (10 3/4 ounce) can 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:
1. Stir soup, milk, peas, chicken and noodles in a 1/2-qt casserole dish.
2. Bake at 400°F for 20 minutes, or until hot. Stir.
3. Mix bread crumbs with butter in a cup and sprinkle over chicken mixture.
4. Bake for 5 minutes or until golden brown.
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