Chicken Noodle Soup Bake - cooking recipe

Ingredients

16 ounces egg noodles
1 (10 ounce) bag frozen peas
2 cups carrots, sliced
0.5 (1 1/3 ounce) envelope pesto sauce mix
1 tablespoon chives
2 cups cooked chicken, cubed
2 tablespoons parsley

Preparation

Preheat oven to 375 degrees F--cook egg noodles according to directions. When done, place in greased 2 qt baking dish.
Cook peas and carrots in boiling water for 3 minutes--drain.
Prepare half of the Pesto sauce mix.
Add peas, carrots, and chicken to sauce and stir.
Spoon over noodles, sprinkle with chives and parsley and bake 15 minutes.