Chicken Nuggets And Noodles Recipe

• 1 pound boned, skinned chicken breasts, cut in 1 1/2 inch cubes
• 1 (12 ounce.) can evaporated lowfat milk
• 3/4 c. seasoned fine dry bread crumbs
• 1 (10 3/4 ounce.) can condensed cream of chicken soup
• 1 (4 ounce.) can sliced mushrooms, liquid removed (optional)
• 1 (2 ounce.) jar diced pimento, liquid removed (optional)
• 1/2 c. lowfat milk
• 8 ounce. wide egg noodles, cooked and liquid removed
• 2 tbsp. butter, melted

1. In bowl, mix chicken and 1/2 c. of the evaporated lowfat milk.
2. Place bread crumbs in large plastic food bag.
3. Add in chicken, a few pcs at a time.
4. Close tightly; shake to coat well.
5. In large bowl, stir together soup, mushrooms, pimento, remaining evaporated lowfat milk, and 1/2 c. lowfat milk.
6. Add in noodles; toss to coat well.
7. Spoon into 11 x 7 x 2 inch baking dish.
8. Top with chicken: Drizzle with butter.
9. Bake in 425 degree oven for 20 min or possibly till chicken is tender.
10. Makes 4 to 6 servings.

chicken breasts, milk, bread crumbs, condensed cream, mushrooms, pimento, milk, egg noodles, butter

Taken from cookeatshare.com/recipes/chicken-nuggets-and-noodles-41614 (may not work)