Chicken nuggets and noodles

Yield: 6 servings

Measure Ingredient
1 pounds Chicken breasts, cut in
\N \N 1 1/2\" cubes
1 can Evaporated milk
¾ cup Seasoned bread crumbs, fine
1 can Cream of chicken soup
1 can 4 oz. sliced mushrooms,drain
2 ounces Diced pimiento, drained
½ cup Milk
8 ounces Wide egg noodles, cooked
\N \N And drained
2 tablespoons Margarine, melted

In bowl mix chicken and ½ cup of the evaporated milk. Place bread crumbs in large plastic food bag. Add chicken, a few pieces at a time. Close tightly; shake to coat well. In large bowl stir together soup, mushrooms, pimiento, remaining evaporated milk and ½ cup milk. Add noodles; toss to coat well. Spoon into 11 x 7 x 2 inch baking dish. Top with chicken; drizzle with margarine. Bake in 425~ oven 20 minutes or until chicken in tender.

Recipe compliments of Mueller's Old Fashioned Egg Noodles Bag Submitted by Carolyn Stewart

Notes from Carolyn, I made this and it is delicious. You should eat it at once while the sauce is nice and creamy. Leftovers I did in the double boiler with a bit of milk added. Micro did not do the job well at all as far as reheating goes.

Submitted By CAROLYN STEWART On 10-05-94

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