This is a perfect dish for leftover chicken, or just quick and easy after a long day.
4 Cups uncooked egg noodles
2 Cups chicken broth
1 Cup frozen peas
1 Can Cream of Mushroom soup
3/4 Cup shredded cheddar cheese
2 cooked chicken breast diced
Pepper to taste
Preheat oven to 350 Degrees.
Boil water for egg noodles using the 2 cups chicken broth. Cook noodles according to package directions.
When noodles are almost done add the peas into the water. BEFORE draining noodles reserve one cup of the water. Drain. Put noodles and peas in a oven safe dish, add cream of mushroom soup, and 1 cup of reserved water. Mix in chicken. Use half of cheese to mix into casserole, top the casserole with remainder.
Bake for 20 minutes, serve.
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