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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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These are tasty! They are the perfect size for lunch or serve with a vegetable on the side for a nice dinner. Ingredients:
3 boneless skinless chicken thighs |
3 cups egg noodles, uncooked |
1 cup frozen peas |
1 (10 3/4 ounce) can cream of chicken soup |
1/3 cup milk |
6 large kaiser rolls |
1/2 cup seasoned dry bread crumb |
2 tablespoons margarine, melted |
1/16 dash paprika |
Directions:
1. Preheat oven to 400*.
2. Cut chicken into bite-sized pieces.
3. Cook noodles and chicken in lightly salted boiling water about 10 minutes or until the noodles are tender and the chicken is done.
4. Place peas in a colander and set over a large bowl.
5. Pour the chicken and noodles over the peas in the colander to drain.
6. Combine the soup and milk in a large bowl: mix well.
7. Add the noodles, chicken and peas; stir well.
8. Cut the tops off the rolls and scoop out the centers, leaving 1/2-inch sides.
9. Spoon the noodle mixture into the bread bowls.
10. Combine breadcrumbs and melted margarine in a small bowl; stir.
11. Sprinkle the crumbs over the noodles.
12. Top with a dash of paprika if desired.
13. Carefully set bread bowls on a baking sheet.
14. Bake 10 to 13 minutes or until the filling is hot and the tops are golden brown.
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