5 lb. chicken
1 (8 oz.) pkg. noodles
1 lg. jar pimentos (4 oz.) cut in pieces
1 can mushroom soup
1 pkg. frozen peas
Salt & pepper to taste
2 c. grated sharp cheese
1 sm. can mushroom stems & pieces

Stew chicken in water to cover. When tender remove from broth and cut into bite-size pieces. Cook noodles in chicken broth (do not drain). Add chicken, pimento, peas, soup and mushrooms. Fill large flat casserole (should fill 2 - will serve 12). Top with cheese and shake paprika over the top. Cover with foil and bake for 1 hour at 350 degrees. Remove the foil for the last 15 minutes. Can be frozen - thaw before cooking.