HEY! What's For Supper?

CHICKEN TETRAZZINI

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8 Ounces of uncooked Egg Noodles

1 can (10 3/4 oz) of Campbell's Cream of Mushroom soup, undiluted**

1/4 cup Half and Half

3 Tablespoons of Chicken Broth

Pinch of salt

15 good shakes of Crushed Red Pepper (like you put on pizza)***

3 large chicken breasts, cooked and diced

1 cup frozen peas (do not thaw)

1/2 cup fresh grated parmesan cheese

1 cup coarse bread crumbs (I used whole wheat bread crumbs)

2- 2 1/2 Tablespoons of butter, melted

1. Preheat oven to 375 degrees. Spray 9 x 13 pan with non stick cooking spray or wipe it down with olive oil.

2. Cook pasta according to package directions, drain and set aside.

3. Combine all ingredients but bread crumbs and butter in a bowl and mix together. Add pasta to mixture and stir until pasta is well coated. Pour into prepared dish.

4. Combine bread crumbs and butter together in a small bowl. Sprinkle evenly over mixture.

5. Bake uncovered, 25-30 minutes or until heated through and crumbs are golden brown.

**I have used other brands and they don't taste well. It does make a difference.

***This is a matter of taste. If you like spicy then add more, if not add less.