Souper Dooper Bird Bowls

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.