Makes: 4 servings
Prep: 10 minutes
Bake: 25 minutes

Ingredients:

1 carton (18.3 ounces) Campbell's� V8� Butternut Squash Soup
1 1/2 cups fresh or frozen peas, thawed
2 cups shredded cooked chickens breast
2 cups hot cooked wide whole wheat egg noodles
2 tbsp. bread crumbs
1 tbsp. olive oil

Directions:

Stir the soup, peas, chicken and noodles in a 1 1/2-quart casserole.

Bake at 400�F. for 20 minutes or until the chicken mixture is hot and bubbling.
Stir the chicken mixture.

Stir the bread crumbs and olive oil in a small bowl and sprinkle over the chicken mixture.
Bake for 5 minutes or until the bread crumbs are golden brown.