2 c. leftover chicken, diced
1 med. onion
2 c. cheddar cheese, diced
6 tbsp. flour
2 c. cooked noodles
Salt & pepper to taste
1 can mushroom soup
1 sm. can mushrooms
6 tbsp. butter
3 c. milk
2 tbsp. pimiento, chopped
1 c. green peas & carrots

Saute celery, onion, green pepper in 1 tablespoon butter for 5 minutes. Add pimiento and chicken. Make a white sauce of 5 tablespoons butter and milk and flour. Add all other ingredients except cheese. Bake in 9"x13" pan at 350 degrees for 30 minutes. Just before serving sprinkle with cheese.