Quick Chicken Noodle Bake

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup Milk
1 cup cooked Peas
2 cups cubed cooked Chicken
2 cups medium Egg Noodles, cooked & drained.

1. Stir the soup, milk, peas, chicken and noodles in a 1 1/2 quart casserole.
2. Bake at 400` for 15 minutes. Stir.
3. Top with bread crumbs. Bake for 15 minutes.
4. ENJOY!