2 (10 3/4-oz.) cans Chicken, Drained or Roasted Chicken, chopped
1 can Cream of Celery Soup
1 1/2 can Milk
1/2 c. Shredded Cheddar Cheese
1/4 c. Grated Parmesan Cheese
1 c. Frozen Peas, thawed
1/4 c. Italian Seasoned Bread Crumbs
1 - 2 tbsp Butter, melted
Salt and Pepper, to taste
Preheat oven to 400°. Spray non-stick spray on glass casserole or baking dish. If using can chicken, drain chicken well and place in casserole dish. If using fresh roasted chicken, remove from the bones and chop into bite sized pieces and place in casserole dish. Add thawed peas to casserole dish and toss with chicken. In a large mixing bowl add milk, salt and pepper, Colby cheese and parmesan cheese. Pour into casserole dish and stir with chicken and peas. Thoroughly coat the chicken and peas. Place shredded cheddar cheese on top of chicken mixture and completely cover the surface. In a small mixing bowl, mix bread crumbs with melted butter until a crumbly mixture is formed. Place this on top of the casserole directly onto the cheddar cheese. Bake, uncovered for 40 minutes or until bread crumbs are golden brown. Serve hot or cold. It makes great leftovers for lunch the next day.
Note: You can substitute canned tuna for the chicken and it is also delicious.