Chicken, Butternut Squash and Noodle Casserole

Makes: 4 servings
Prep: 20 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 chicken breast
2 cups wide whole wheat egg noodles, cooked and drained
2 tbsp. bread crumbs
1 tbsp. olive oil

Directions:

Stir the soup, peas, chicken and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and olive oil in a small bowl.

Bake at 400°F. for 20 minutes or until the chicken mixture is hot and bubbling.  Stir the chicken mixture.  Sprinkle with the bread crumb mixture.

Bake for 5 minutes or until the bread crumbs are golden brown.