Chicken Casserole

• 1 (8 oz.) pkg. egg noodles
• 1/2 c. margarine
• 1 c. sliced mushrooms
• 1/3 c. flour
• 2 c. hot water
• 1 c. milk
• 2 tsp. chicken bouillon
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 4 oz. jar diced pimento
• 2 c. cut-up chicken
• 1/3 c. shredded Parmesan cheese

1. Prepare noodles according to package; drain.
2. In large skillet, melt butter and cook mushrooms over medium heat until tender.
3. Stir in flour.
4. Blend in water, milk, bouillon, salt and pepper.
5. Cook over medium heat, stirring constantly, until thickened and bubbly.
6. Stir in pimento, which has been drained. Fold in noodles and chicken.
7. Pour into greased 3-quart casserole; top with cheese.
8. Bake in 350u0b0 oven until bubbly, about 20 minutes.

egg noodles, margarine, mushrooms, flour, water, milk, chicken bouillon, salt, black pepper, pimento, chicken, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050316 (may not work)