Chicken Nuggets & Noodles - cooking recipe

Ingredients

2 lbs chicken breasts, cut into 1-inch cubes
12 ounces evaporated milk
1/2 cup milk
14 1/2 ounces cream of chicken soup
1 cup onion, chopped
16 ounces egg noodles
1 cup breadcrumbs
4 tablespoons margarine, melted

Preparation

Cook and drain noodles.
Dip chicken cubes into 1/2 cup of the evaporated milk. Coat with bread crumbs; set aside.
In a large bowl, stir together the soup, onions, 1/2 cup milk and the remaining evaporated milk.
Add cooked noodles to soup mixture; mix well.
Pour noodles into baking dish. Top with chicken nuggets. Drizzle with melted margarine (add more if needed).
Bake at 425 degrees for 25 to 30 minutes.