Recipes:
# Chunky Chicken and Noodle Bake
## INGREDIENTS
* 8 ounces egg noodles
* 1 (10-ounce) package frozen peas
* 1 (1.3-ounce) envelope Alfredo sauce mix
* 2 cups cubed cooked chicken
* 1 tablespoon chopped fresh chives
* 2 tablespoons chopped fresh parsley
**SERVES 4**
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## Make Ahead
You can prepare the Alfredo sauce, chicken and pea mixture up to **4 hours ahead**.
Refrigerate until ready to use.
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## Variation
Turkey breast makes a great alternative to the chicken in this recipe.
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### 1
Preheat oven to **375°F**.
Grease a medium baking dish.
Cook egg noodles according to package directions; drain.
Place in prepared baking dish.
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### 2
Cook peas with some boiling water in a small saucepan over high heat, about **3 minutes**; drain well.
Prepare Alfredo sauce according to package directions.
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### 3
Add peas and chicken to sauce; stir to mix well.
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### 4
Spoon chicken mixture over noodles.
Bake casserole until heated through, about **15 minutes**.
Sprinkle with chives and parsley.
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## Make It Quicker
* Make a quick weeknight dinner with leftovers from this tasty chicken and noodle dish. Place leftovers on slices of whole wheat toast. Sprinkle with some grated Parmesan cheese and you'll have fabulous open-face sandwiches.
