Preheat oven to 400. Spray a 1 ½ quart casserole dish with nonstick cooking spray.
Cook noodles according to package directions. Drain and return back to the pan.
Meanwhile, in a large skillet, heat oil over med-high heat. Put chicken breasts into a resealable bag. Pound with a rolling pin until thin, about ½ inch thick. Season with salt and pepper and add to hot skillet. Cook 5 minutes before flipping and cooking another 5 minutes or until cooked chicken cooked through.
Chop chicken once cooled enough to handle.
Add chicken to the cooked noodles. Stir in soup, milk, cheese and frozen peas. Pour into prepared casserole dish.
Bake for 20 minutes or until hot. Stir.
Meanwhile, in a mug or small bowl, melt butter. Stir in breadcrumbs. Sprinkle the mixture on top of casserole.
Bake for another 10 minutes or until bread crumb mixture lightly browned and crispy.
Ingredients
Directions
Preheat oven to 400. Spray a 1 ½ quart casserole dish with nonstick cooking spray.
Cook noodles according to package directions. Drain and return back to the pan.
Meanwhile, in a large skillet, heat oil over med-high heat. Put chicken breasts into a resealable bag. Pound with a rolling pin until thin, about ½ inch thick. Season with salt and pepper and add to hot skillet. Cook 5 minutes before flipping and cooking another 5 minutes or until cooked chicken cooked through.
Chop chicken once cooled enough to handle.
Add chicken to the cooked noodles. Stir in soup, milk, cheese and frozen peas. Pour into prepared casserole dish.
Bake for 20 minutes or until hot. Stir.
Meanwhile, in a mug or small bowl, melt butter. Stir in breadcrumbs. Sprinkle the mixture on top of casserole.
Bake for another 10 minutes or until bread crumb mixture lightly browned and crispy.