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

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