Baked chicken, from the deli, diced or shredded
Egg noodles, uncooked
|1, 10.75 oz. can|
Cream of chicken soup, undiluted
Large kaiser rolls
Seasoned dry breadcrumbs
Preheat oven to 400° Fahrenheit.
Cook noodles in lightly salted boiling water for 5 minutes; add chicken and peas. Cook 3 to 5 minutes more or until the noodles are tender and the chicken is hot.
Drain. Combine the soup and milk in a large bowl. Stir in the noodle mixture and a dash of paprika.
Cut the tops off the rolls and scoop out the centers, leaving 1/2 inch sides.
Place hollow bowls on a baking sheet. Spoon the noodle mixture into the bread bowls.
Combine breadcrumbs and melted margarine in a small bowl. Sprinkle the crumbs over the noodles.
Bake 10 to 13 minutes or until the filling is hot and the tops are golden brown.
Serve with fresh carrot sticks.