Chicken nuggets and noodles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breasts, cut in |
| 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 |
| And drained | ||
| 2 | tablespoons | Margarine, melted |
Directions
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