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CHICKEN NOODLE BAKE




Source of Recipe


Marsha


List of Ingredients





8 OUNCES YOLK-FREE EXTRA WIDE NOODLE STYLE PASTA
1 10-3/4 OZ CAN CREAM OF CHICKEN SOUP
1/2 CUP MILK
1/2 CUP SOUR CREAM
1/2 TSP. SALT
1/4 TSP. BLACK PEPPER
1-1/2 CUPS COOKED CHICKEN, CUBED
1 CUP FROZEN PEAS, THAWED AND DRAINED
1/4 CUP SLICED GREEN ONION
1/2 CUP BUTTERED BREAD CRUMBS



Recipe




COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. MEANWHILE IN A MEDIUM BOWL, BLEND SOUP, MILK, SOURCREAM, SALT AND PEPPER. COMBINE DRAINED PASTA, SOUP MIXTURE, CHICKEN, PEAS, AND GREEN ONION. MIX WELL. POUR INTO A 2-QUART BAKING DISH. TOP WITH BREAD CRUMBS. BAKE IN A 350 DEGREE OVEN UNTIL HOT, 30 TO 40 MINUTES.
4-6 SERVINGS