Chicken Nugget Casserole

I have made this recipe several times and it's a big hit with my teenagers.

• Ready In: 45 mins
• Serves: 10

Ingredients

• 2  lbs boneless skinless chicken breasts
• 12  ounces evaporated milk (divided)
• 1⁄2 cup skim milk
• 10 3⁄4 ounces  cream of chicken soup
• 1  cup onion, chopped (or less, to taste)
• 16  ounces  egg noodles
• 1  cup  breadcrumbs
• 4  tablespoons margarine, melted

Directions

1. Preheat oven to 425 degrees.
2. Cut chicken into 1-1/2 inch cubes.
3. Cook and drain noodles.
4. Dip chicken cubes into 1/2 cup of the evaporated milk then coat with breadcrumbs; set aside.
5. In a large bowl, stir together soup, onion, 1/2 cup skim milk and the remaining evaporated milk.
6. Add cooked noodles to the soup mixture; mix well.
7. Pour noodle mixture into an 13x9 baking dish. Top with chicken nuggets and melted margarine.
8. Bake for 25 to 30 minutes.
9. OPTIONAL: I added 1/2-bag of frozen french-style green beans and everyone liked it.