1 1/2 cups milk
1 (10 oz.) can cream of chicken soup
3 beaten eggs
3 oz. (2 1/4 cups uncooked) fine noodles, cooked & drained
2 cups cubed chicken
1 cups soft bread crumbs (1 1/2 slices)
4 tbsp. (1/2 stick) melted butter
4 oz. cheese (American or Cheddar), shredded
1 green pepper, chopped
1 onion, chopped
3 cloves garlic, minced
2 tbsp. chopped pimento

Blend milk into soup, add eggs, and remaining ingredients. Pour into 2 1/2 quart casserole.

Bake at 350°F for 30 to 40 minutes or until knife inserted in center comes out clean.

Serves 4.