1 (3 lb.) fryer & 1 c. broth
1 box noodles Romanoff
1/2 stick butter
1 c. milk
1/2 c. onion, chopped
1 sm. can pimento, chopped
1 can mushroom soup
1 1/2 c. cheese, grated

Cook the fryer in boiling, salted water until tender. Drain and reserve 1 cup broth. Cool fryer. Remove chicken from bones and cut into small pieces. Cook noodles according to package directions. Melt butter in saucepan. Add the milk and heat through. Add onion, pimento, mushroom soup and contents of envelopes from noodle package. Add the reserved broth and cook until thickened, stirring frequently. Add the chicken and noodles. Pour into greased casserole and cover with cheese. Bake at 350 degrees for 30 minutes.