In a large casserole dish combine the can of cream of mushroom soup with ½ can of water. Keep stirring until all dissolved. Mix in the can of drained peas. Place the frozen chicken tenders in the soup pea mixture and sprinkle with some fresh ground black pepper.

Now, I used frozen chicken tenders because that's all I had. You can of course use defrosted, boneless chicken breast or even fresh bone-in chicken breast with the skin removed. Just adjust the cooking times to be sure the chicken is cooked thru as the tenders are much smaller then breasts. (although they were frozen so the time may actually be the same.

I covered with aluminum foil and baked for 50 minutes. It was perfect, the chicken came out super moist!

Towards the end of cooking (around the 40 minute mark) I removed the aluminum foil and boiled the water for the noodles.

To serve, I topped the noodles with the "gravy" in the casserole dish and steamed some broccoli on the side. Notice I only have a shot of the casserole dish before cooking. I totally forgot to snap an after shot before serving! LOL It looked the same except cooked, if that makes sense. ;~P