Souper Dooper Bird Bowls

• boneless skinless chicken thighs↗3
• egg noodles, uncooked↗3 cups
• frozen peas↗1 cup
• (10 3/4 ounce) can cream of chicken soup1
• milk↗1⁄3 cup
• large kaiser rolls↗6
• seasoned dry bread crumb↗1⁄2 cup
• margarine, melted↗2 tablespoons
• dash paprika↗1⁄16

Step-by-step instructions

1. 1

   Preheat oven to 400*.

2. 2

   Cut chicken into bite-sized pieces.

3. 3

   Cook noodles and chicken in lightly salted boiling water about 10 minutes or until the noodles are tender and the chicken is done.

4. 4

   Place peas in a colander and set over a large bowl.

5. 5

   Pour the chicken and noodles over the peas in the colander to drain.

6. 6

   Combine the soup and milk in a large bowl: mix well.

7. 7

   Add the noodles, chicken and peas; stir well.

8. 8

   Cut the tops off the rolls and scoop out the centers, leaving 1/2-inch sides.

9. 9

   Spoon the noodle mixture into the bread bowls.

10. 10

    Combine breadcrumbs and melted margarine in a small bowl; stir.

11. 11

    Sprinkle the crumbs over the noodles.

12. 12

    Top with a dash of paprika if desired.

13. 13

    Carefully set bread bowls on a baking sheet.

14. 14

    Bake 10 to 13 minutes or until the filling is hot and the tops are golden brown.