1 (8 oz.) pkg. noodles
1 (9 oz.) pkg. frozen onions in cream sauce
2 cans condensed mushroom soup
1 (10 oz.) pkg. frozen green peas
4 chicken breasts (about 12 oz. each)

Cook noodles following label instructions. Drain. Combine with onions and 1 can of the mushroom soup in a greased, shallow, 12-cup baking dish and sprinkle with peas. While noodles cook, pull skin from chicken breasts. Cut each in half. Arrange in a single layer over peas. Spread with the remaining can of soup. Cover and bake in oven at 350°F for 1 1/2 hours or until chicken is tender and sauce is bubbly.

Makes 8 servings.