Ingredients
Ingredients
12 oz Creamette® Wide Egg Noodles
1 cup celery, chopped
0.50 cup green bell peppers, chopped
0.50 cup onion, chopped
2 tbsp butter
2 (10 3/4 oz.) condensed cream of chicken soup
1.50 cups milk
2 cups cooked and cubed chicken
2 cups shredded Cheddar cheese
2 tbsp diced pimientos
0.75 cup bread crumbs
1 tbsp butter, melted
Directions
Cooking Directions
1
Preheat oven to 350º F. Prepare pasta according to package directions.; drain.
2
In large skillet, over medium heat, cook celery, green pepper and onion in butter until tender.
3
Stir in soup and milk, add chicken, cheese and pimiento. Cook and stir until cheese melts. Remove from heat; stir in cooked pasta.
4
Spoon into greased 13 x 9-inch baking dish.
5
Toss bread crumbs with butter. Sprinkle crumbs over pasta. Bake uncovered 35 minutes or until hot and bubbly.
