4 chicken breasts, cooked and chopped (reserve broth)
1 (5 oz.) pkg. egg noodles
1 (17 oz.) can English peas, drained
1 sm. bell pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of chicken soup
1/2 can milk or chicken broth
1 c. grated cheese

Cook noodles in chicken broth according to package. Drain. Combine peas, bell pepper, salt, pepper, soup, chicken broth, and 1/2 cup cheese. Add to noodles and chicken. Place in a 9 x 12 inch baking dish. Top with remaining cheese. Bake at 325 degrees for 30 to 45 minutes.