Baked Chicken Noodle Soup Casserole

1 envelope Lipton chicken noodle soup
2 1/2 cups boiling water
3 tablespoons butter
3 tablespoons all-purpose flour
Dash white pepper
1 (7 ounce) can chicken
2 cans peas with pearl onions
1 cup buttered bread crumbs

Preheat oven to 450 degrees F.

In small saucepan cook soup mix in water.

In medium saucepan, melt butter. Blend in flour and pepper. Gradually stir in hot soup and cook until thickened. Add chicken. Fold in peas and onions. Turn into a 1 1/2-quart casserole. Top with bread crumbs. Bake for 15 minutes.