2 c. cooked, boneless chicken (I use breast meat)
2 c. chicken broth
1 c. cream
4 tbsp. flour
2 c. cooked egg noodles
1 c. grated cheese (Velveeta)
3 tbsp. pimiento, finely chopped

Thicken broth with flour. Scald cream and combine with thickened broth. Add cheese. Layer noodles, chicken and pimiento. Pour sauce over all. Bake 1 hour at 350 degrees. Serves 4-6.