BAKED CHICKEN NOODLE SOUP CASSEROLE|
1 envelope Lipton chicken
2 1/2 c. boiling water
3 Tbsp. butter
3 Tbsp. all-purpose flour
few grains white pepper
1 (7 oz.) can chicken
2 cans peas with pearl onions
1 c. buttered bread crumbs
In small saucepan cook soup mix in water. In medium
saucepan, melt butter. Blend in flour and pepper. Gradually
stir in hot soup and cook until thickened. Add chicken. Fold
in peas and onions. Turn into a 1 1/2 quart casserole. Top
with bread crumbs. Bake in preheated oven at 450 degrees for 15
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