INGREDIENTS
- Servings: 4-6
- 3 c. cooked chicken, shredded
- 2 10-3/4 oz. cans cream of mushroom soup
- 1-1/4 c. milk
- 10-oz. pkg. frozen peas
- 16-oz. No yolk egg noodles, cooked
- 1 sleeve crushed ritz crackers
DIRECTIONS
- In an ungreased 2-quart casserole dish, mix together shredded chicken, soup, milk and peas. Add noodles; stir to coat. Bake at 350 degrees for 30 minutes. Sprinkle with cracker crumbs and bake for an additional 5 minutes. Serves 4 to 6.
