Ingredients
4 cups uncooked egg noodles1/2 cup butter, divided1/4 cup all-purpose flour1/2 teaspoon salt1/8 teaspoon white pepper3-1/2 cups 2% milk4 cups cubed cooked chicken2 jars (12 ounces each) chicken gravy1 jar (2 ounces) diced pimientos, drained1/2 cup cubed process cheese (Velveeta)1/2 cup dry bread crumbs4 teaspoons butter, melted
Preparation
Cook noodles according to package directions.
Meanwhile, preheat oven to 350°. In a Dutch oven, melt 6 tablespoons butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in chicken, gravy and pimientos.
Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13x9-in. baking dish.
Cover and bake 30-35 minutes or until bubbly. Combine cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, 10 minutes longer or until golden brown. Let stand 10 minutes before serving.
