Chicken Noodle Casserole

• 1 (6 oz.) pkg. medium egg noodles, cooked
• 1 1/2 tsp. each: butter and flour
• 1 1/2 c. half and half
• 1 (14 1/2 oz.) can ready to serve chicken broth
• 2 (8 oz.) pkg. cream cheese, cut into pieces
• 6 c. cooked chicken or turkey
• 1 tsp. each: salt and pepper
• 1 can mushroom soup
• 1 (2 oz.) jar diced pimento
• 2 Tbsp. dry bread crumbs

1. Melt butter over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
2. Gradually add half and half until slightly thickened.
3. Remove; add cream cheese, stirring until melted.
4. Stir in chicken and next five ingredients.
5. Fold noodles into mixture and place in greased 13 x 9-inch pan.
6. Top with bread crumbs; coat with cooking spray and cover.
7. Bake at 350u0b0 for 15 minutes.
8. Uncover and bake 15 additional minutes.

egg noodles, butter, ready, cream cheese, chicken, salt, mushroom soup, pimento, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807021 (may not work)