Souper Dooper Bird Bowls

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.