Wednesday Survival Cooking

Quick Chicken Casserole

1 can chicken (15oz I think)
1 cup frozen peas
1 can cream of chicken soup
4 cloves garlic, minced (I used garlic pickled in sherry)
1/2 red onion, diced
1/2 cup coarsely chopped parsley
enough milk to make it a sauce
salt, pepper and pimenton/cayenne to taste

Throw the sauce on some noodles, top with cheese and sunflower seeds. Bake at 400 until bubbly and brown.