New Mama Chicken Casserole:Freezer Friendly

3 boneless skinless chicken breasts, cooked or a rotisserie shredded
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 1/2 Cups frozen or canned peas
3/4  soup can full of milk
 2-2 1/2 Cups of your favorite shredded cheese
16 oz. pkg egg noodles
Disposable baking pans (optional, but much appreciated)

Bring a large pot of water to a boil and cook egg noodles according to package
directions. Drain, rinse and set aside.
Combine the soups, 3/4 soup can full of milk and 1 C of cheese. Mix well and set aside.
Shred or cut chicken into bite sized pieces.
Add the egg noodles to a large bowl and top with 1/2 of the sauce mixture, chicken, peas and 1/2 C cheese,
mix well. Add more of the sauce mixture until you get a nice creamy moist consistency
Add to your disposable baking dish.
Top with remaining cheese.
Bake at 350 for 20-25 minutes or until hot and bubbly.
*If freezing, wrap well with heavy duty foil.
To Cook: Defrost in the refrigerator overnight and bake in 350 oven for 30-35 minutes or until hot and bubbly.