1 whole chicken
1 (16 oz.) pkg. dry noodles
1 c. milk
1 c. chicken broth
1 sm. jar pimentos
1 lb. Velveeta cheese
1 tube crushed Ritz crackers
Salt & pepper
1 can mushroom soup
2 heaping tbsp. flour or cornstarch

Boil chicken. Remove meat from bone. Cook dry noodles in salt water until tender. Drain. In large casserole dish mix with chicken and mushroom soup.

In saucepan mix broth, milk and flour or cornstarch and cook until thick. Add Velveeta cheese and cook on low until melted. Mix over first. Crumble Ritz crackers on top. Bake at 375 degrees for 30 minutes.