Souper Dooper Bird Bowls - cooking recipe

Ingredients

3 boneless skinless chicken thighs
3 cups egg noodles, uncooked
1 cup frozen peas
1 (10 3/4 ounce) can cream of chicken soup
1/3 cup milk
6 large kaiser rolls
1/2 cup seasoned dry bread crumb
2 tablespoons margarine, melted
1/16 dash paprika

Preparation

Preheat oven to 400*.
Cut chicken into bite-sized pieces.
Cook noodles and chicken in lightly salted boiling water about 10 minutes or until the noodles are tender and the chicken is done.
Place peas in a colander and set over a large bowl.
Pour the chicken and noodles over the peas in the colander to drain.
Combine the soup and milk in a large bowl: mix well.
Add the noodles, chicken and peas; stir well.
Cut the tops off the rolls and scoop out the centers, leaving 1/2-inch sides.
Spoon the noodle mixture into the bread bowls.
Combine breadcrumbs and melted margarine in a small bowl; stir.
Sprinkle the crumbs over the noodles.
Top with a dash of paprika if desired.
Carefully set bread bowls on a baking sheet.
Bake 10 to 13 minutes or until the filling is hot and the tops are golden brown.