1 lg. frying chicken
Salt and pepper
5 c. water
2 cans cream of chicken soup
1 (8 oz.) pkg. egg noodles
1 jar diced pimentos
1/2 c. butter
1 c. bread crumbs

Cook chicken in water. Remove skin and bones. Chop chicken and set aside. Add soup to broth. Bring to a boil. Add noodles and cook until done. Add chicken and pimentos.

Mix melted butter and bread crumbs. Pour half into a 9x13 inch casserole dish. Cover with the chicken-noodle mixture. Top with remaining bread crumbs. Bake at 350 degrees for 35-40 minutes.