This isn't my type of meal, but Nate LOVED it and I liked it pretty well. Just tastes like good 'ol home cooking.
4 cups uncooked egg noodles
6 T butter (can use less)
1/4 cup flour
1/2 tsp. salt
1/8 tsp. white pepper (we used black)
3-1/2 c. milk
4 c. cubed cooked chicken
2 (12 oz.) jars chicken gravy
1 jar (2 oz.) diced pimientos, drained
1/2 c. cubed process cheese
1/2 c. dry bread crumbs (we wanted more of these on ours)
4 t. butter melted.
Cook noodles according to package directions. Cook chicken. Meanwhile, in a dutch oven, melt 6 T butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir in the chicken, gravy and pimientos.
Drain noodles; Stir into chicken mixture. Transfer to a greased 9x13 baking pan. Cover and bake @ 350 for 30-35 min. or until bubbly.
Combine the cheese and bread crumbs and 4 t. melted butter. Sprinkle around edges of casserole. Bake, uncovered, for 10 min. or until golden brown. Let stand 10 min. before serving.
prep: 25 minutes Bake 40 min.
Courtesy Taste of Home Magazine. (Shirley Unger, Bluffton, Ohio)