Cheese And Chicken Noodle Bake

• 3/4 c. milk
• 1 c. shredded carrots
• 2 c. grated Cheddar cheese
• 1 1/2 c. cooked chicken
• 1 (8 oz.) pkg. extra wide egg noodles
• 1/2 c. buttered bread crumbs
• 1 (4 oz.) jar diced pimientos
• 1 c. celery, diced
• 1/4 c. diced onion
• 1 (4 oz.) can sliced mushrooms
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 Tbsp. margarine
• 1 can cream of chicken soup

1. Prepare noodles according to package directions.
2. Drain.
3. In saucepan, melt butter.
4. Cook celery, onions and carrots until tender.
5. Add soup, milk and cheese.
6. Stir until cheese melts. Combine noodles, cheese mixture, mushrooms, peppers, salt and pepper.
7. Pour into a 3-quart baking dish; top with bread crumbs. Bake at 350u0b0 for about 30 minutes.

milk, carrots, cheddar cheese, chicken, extra wide egg noodles, buttered bread crumbs, pimientos, celery, onion, mushrooms, salt, black pepper, margarine, cream of chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=607316 (may not work)