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Souper Dooper Bird Bowls

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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 Nutrition


  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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