1 (15 oz.) can sweet peas, drained
1 (10 oz.) can condensed cream of chicken soup
1/2 medium onion, chopped fine and sautéed in butter
4 bacon slices, cooked and crumbled
1 cup shredded Mexican "fiesta" cheese blend
bread crumbs, for sprinkling (I use Panko)
4 tbsp. (1/2 stick) butter, melted

Preheat oven to 350°F.

Grease or spray with non-stick cooking spray (Pam) a 1 1/2 quart baking dish.

Drain peas and pour in a bowl. Add cream of chicken soup, sautéed onion and crumbled bacon to peas and mix well. Pour mixture in greased baking dish. Top with shredded cheese, then bread crumbs. Drizzle with melted butter.

Bake uncovered at 350°F for 25 minutes.

Submitted by: krodgers