1 (2 to 3 lb.) hen or roasting chicken
3 celery tops
1 tsp. salt
1/2 onion, sliced
1 tbsp. dried parsley
1 (8 oz.) pkg. egg noodles
1/2 c. flour
1/2 c. milk
1/2 lb. mild Cheddar cheese, cubed
1 (10 1/2 oz.) can mushroom soup
1 (2 oz.) jar pimentos, chopped
3 slices bread, cubed
1/4 c. butter, melted

Boil chicken in large kettle with celery tops, salt, onion and parsley until tender. Save broth. Remove chicken from bones. Grind giblets and add to cut up chicken. Skim fat from top of broth, reserving 1/2 cup. Boil egg noodles in broth according to package directions. Drain.

Combine 1/2 cup skimmed fat with flour and milk and cook until thick. Add cheese, mushroom soup and pimentos to cream sauce. Mix with chicken and noodles. Spread in 9x13 inch pan. Melt butter and toss with bread cubes. Top casserole with buttered bread cubes and bake at 350 degrees for 30 minutes. Serves 8.