Preheat oven to 375 degrees F.
Cook the egg noodles according to package directions. Drain.
In a large bowl, whisk together cream of celery soup, milk and mayonnaise.
Remove the breast meat from the rotisserie chicken. Roughly chop and add to the soup mixture.
If there is any juice in the chicken bag, add it to the soup mixture.
Add the noodles to the soup and chicken. Don't add them all at once. The mixture should be a little soupy so sometimes I don't use all the noodles.
Stir in the peas.
Put the mixture in a casserole dish prepared with nonstick spray.
Make fresh bread crumbs by grinding two hamburger buns in a mini food processor. Put on top of casserole. Drizzle with olive oil.
Bake for 25 - 30 minutes. When done, top will be golden and edges will bubble.