Chicken Nuggets & Noodles |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The whole family likes this. I've been making it for a couple of years. I made it first in October 2005. I add more milk & butter, as needed. Ingredients:
2 lbs chicken breasts, cut into 1-inch cubes |
12 ounces evaporated milk |
1/2 cup milk |
14 1/2 ounces cream of chicken soup |
1 cup onion, chopped |
16 ounces egg noodles |
1 cup breadcrumbs |
4 tablespoons margarine, melted |
Directions:
1. Cook and drain noodles.
2. Dip chicken cubes into 1/2 cup of the evaporated milk. Coat with bread crumbs; set aside.
3. In a large bowl, stir together the soup, onions, 1/2 cup milk and the remaining evaporated milk.
4. Add cooked noodles to soup mixture; mix well.
5. Pour noodles into baking dish. Top with chicken nuggets. Drizzle with melted margarine (add more if needed).
6. Bake at 425 degrees for 25 to 30 minutes.
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