Prep Time: 25 mins | Bake: 40 mins + Standing | Yield: 12 servings ( 1 cup each)

Ingredients:

4 cups uncooked egg noodles

1/2 cup butter, divided

1/4 cup all-purpose flour

1/2 tsp salt

1/8 tsp white pepper

3 1/2 cups milk

4 cups cubed cooked chicken

2 jars chicken gravy (12 oz. each)

1 jar (2 oz.) diced pimientos, drained

1/2 cup cubed process cheese (Velveeta)

1/2 cup dry bread crumbs

4 tsp butter, melted

Instructions:

  1. Cook noodles according to package directions. Meanwhile, in a Dutch oven, melt 6 tbsp butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 mins or until thickened. Remove from the heat. Stir in the chicken, gravy and pimientos.
  2. Drain noodles, toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13×9″ baking dish. Cover and bake at 350°F for 30-35 mins, or until bubbly.
  3. Combine the cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, for 10 mins or until golden brown. Let stand for 10 mins before serving.