8 oz. pkg. noodles
2 cans mushroom soup
2 c. milk
2 tsp. salt
1/8 tsp. pepper
2 tbsp. chopped onion
2 c. frozen peas and carrots
1/4 c. chopped pimento, optional
1 1/2 c. chopped chicken

Cook chicken, chop the meat and cook the noodles in the broth. Combine soup, salt, pepper and milk. Partially cook the peas and carrots. Combine the remaining ingredients. Pour into casserole. Top with buttered bread crumbs. Bake 45 minutes at 375 degrees. Tuna may be used instead of chicken. Use 2 (7 oz.) cans. Cook noodles in salt water. Drain and rinse. Proceed with other directions.