12 oz Mrs. Weiss'® Wide Egg Noodles
1 cup celery, chopped
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
2 Tbsps butter
2 cans (10 3/4 oz.) condensed cream of chicken soup
1 1/2 cups milk
2 cups cooked and cubed chicken
2 cups shredded Cheddar cheese
2 Tbsps diced pimientos
3/4 cup bread crumbs
1 Tbsp butter, melted

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.