Chicken Nugget Casserole

1. 1

   Preheat oven to 425 degrees.

2. 2

   Cut chicken into 1-1/2 inch cubes.

3. 3

   Cook and drain noodles.

4. 4

   Dip chicken cubes into 1/2 cup of the evaporated milk then coat with breadcrumbs; set aside.

5. 5

   In a large bowl, stir together soup, onion, 1/2 cup skim milk and the remaining evaporated milk.

6. 6

   Add cooked noodles to the soup mixture; mix well.

7. 7

   Pour noodle mixture into an 13x9 baking dish. Top with chicken nuggets and melted margarine.

8. 8

   Bake for 25 to 30 minutes.

9. 9

   OPTIONAL: I added 1/2-bag of frozen french-style green beans and everyone liked it.

* Per serving · 4 servings · Values may vary.

No additional tips available.