1 (3 to 4 lb.) chicken, cooked (I use chicken breast)
1 1/2 c. uncooked macaroni or 3 c. cooked
2 c. chicken broth from cooled chicken (thicken with 2 tbsp. flour)
1 can mushroom soup, undiluted
1 c. Velveeta cheese
1 sm. jar red pimento, drained
Salt and pepper to taste
2 tbsp. cream
2 tbsp. butter
2 c. bread crumbs

Cook chicken whole, cube. Combine chicken, macaroni, broth, soup, cheese, pimento, salt and pepper. Put in greased baking dish. Combine crumbs, cream and butter and sprinkle on top of casserole. Bake 30 minutes or until bubbly, 350 degrees. Freezes good.