“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!”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of chicken soup
  • 12 cup milk
  • 1 cup frozen peas
  • 2 (5 ounce) canschunk 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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