Chicken Nugget Casserole

• 2 lbs boneless skinless chicken breasts
• 12 ounces evaporated milk (divided)
• 1/2 cup skim milk
• 10 3/4 ounces cream of chicken soup
• 1 cup onion, chopped (or less, to taste)
• 16 ounces egg noodles
• 1 cup breadcrumbs
• 4 tablespoons margarine, melted

1. Preheat oven to 425 degrees.
2. Cut chicken into 1-1/2 inch cubes.
3. Cook and drain noodles.
4. Dip chicken cubes into 1/2 cup of the evaporated milk then coat with breadcrumbs; set aside.
5. In a large bowl, stir together soup, onion, 1/2 cup skim milk and the remaining evaporated milk.
6. Add cooked noodles to the soup mixture; mix well.
7. Pour noodle mixture into an 13x9 baking dish. Top with chicken nuggets and melted margarine.
8. Bake for 25 to 30 minutes.
9. OPTIONAL: I added 1/2-bag of frozen french-style green beans and everyone liked it.

chicken breasts, milk, milk, cream of chicken soup, onion, egg noodles, breadcrumbs, margarine

Taken from www.food.com/recipe/chicken-nugget-casserole-264503 (may not work)