Souper Dooper Bird Bowls

Name: Souper Dooper Bird Bowls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 serving(s)
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

Submitted by mydesigirl

"These are tasty! They are the perfect size for lunch or serve with a vegetable on the side for a nice dinner."

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Ready In:: 55mins
Ingredients:: 9
Serves:: 6

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

Preheat oven to 400*.
Cut chicken into bite-sized pieces.
Cook noodles and chicken in lightly salted boiling water about 10 minutes or until the noodles are tender and the chicken is done.
Place peas in a colander and set over a large bowl.
Pour the chicken and noodles over the peas in the colander to drain.
Combine the soup and milk in a large bowl: mix well.
Add the noodles, chicken and peas; stir well.
Cut the tops off the rolls and scoop out the centers, leaving 1/2-inch sides.
Spoon the noodle mixture into the bread bowls.
Combine breadcrumbs and melted margarine in a small bowl; stir.
Sprinkle the crumbs over the noodles.
Top with a dash of paprika if desired.
Carefully set bread bowls on a baking sheet.
Bake 10 to 13 minutes or until the filling is hot and the tops are golden brown.

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Reviews

These were tasty and easy. The whole family enjoyed them. Next time I'll season a little as it was a little bland. Great winter comfort food. Thanks!

WINNIE246