4 oz. egg noodles
1 can cream of chicken soup
2 chicken breast halves
2 carrots
1/2 can green peas

Scrape and slice carrots and boil them. Prepare noodles according to package directions. Drain carrots, noodles, peas and combine. Stir in chicken soup mixed with one half can of water. Add cooked, diced chicken. Mix well and pour into buttered casserole dish. Cook, covered for about 30 minutes.

A topping of buttered bread crumbs is optional. Remove casserole lid to brown topping.