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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I have made this recipe several times and it's a big hit with my teenagers. 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.
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