Ingredients Jump to Instructions ↓

  1. 301 g can cream of mushroom soup

  2. 1/2 cup milk

  3. 1 cup frozen green peas

  4. 126 g cans chunk chicken, drained

  5. 2 cups hot, cooked egg noodles

  6. 2 tbsp. dry bread crumbs

  7. 1 tbsp. melted butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Stir together soup, milk, peas, chicken and egg noodles in a 6 cup casserole dish. Bake casserole about 20 minutes until heated through. Stir well. Stir together bread crumbs and butter in a small bowl. Sprinkle bread crumb mixture evenly over the casserole. Back an additional 5 minutes until topping is golden brown. Serve casserole hot.


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