Souper Dooper Bird Bowls
- 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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RECIPE SUBMITTED BY
mydesigirl
United States