Chicken Noodle Casserole

2 cans low-sodium cream of mushroom soup
1 cup milk
2 cups frozen peas
2 cups shredded or chopped chicken, cooked
2 cups low-sodium egg white noodles, cooked
1 tbsp. bread crumbs
1 tbsp. olive oil

1.  Preheat oven to 350 degrees.
2.  Combine the soup, milk, peas, chicken, and noodles in a 3-quart casserole dish.
3.  Sprinkle with bread crumbs and drizzle with oil.
4.  Bake for 30-35 minutes until top is browned and casserole is hot and bubbly.

Serves 8