Bird Bowls
The chicken noodle soup kids have loved for generations is even better in an edible bread bowl. The bird bowl is a delicious, must-try recipe!
Ingredients
Serves6
2 cups | Baked chicken, from the deli, diced or shredded |
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3 cups | Egg noodles, uncooked |
1 cup | Frozen peas |
1, 10.75 oz. can | Cream of chicken soup, undiluted |
1/3 cup | Milk |
Dash | Paprika |
6 | Large kaiser rolls |
1/2 cup | Seasoned dry breadcrumbs |
2 Tbsp. | Margarine, melted |
Directions
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.