8 oz egg noodles
1 can cream of chicken soup
½ soups can of milk
2 cups cubed cooked chicken
1 TBSP chives
2 TBSP parsley
Preheat oven to 375 degrees. Grease a medium baking dish with cooking spray. Cook egg noodles according package directions; drain. Place in prepared baking dish.
In pan mix can of soup, milk, and peas. Add chicken and noodles and stir to mix well.
Transfer to baking dish. Sprinkle with chives and parsley. Bake casserole until heated through for about 15 minutes. Serve and enjoy! Bon Appetit!
