1 chicken, boiled and deboned
1 pkg. wide egg noodles
1 c. chopped onion
1/2 lb. Velveeta cheese
2 cans mushroom soup (cream)
1 (4 oz.) jar pimentos
1 stick butter
1 c. chopped bell pepper

Cook bell pepper and onion in 1 stick butter until tender. Cook noodles in broth but save broth. Mix all ingredients in casserole dish; top with Velveeta cheese. Cover and put in warm oven for 15-20 minutes.