Title: Scalloped Chicken & Noodles
Categories: Casserole Chicken
Yield: 8 Servings

8	oz	Super wide egg noodles
10 1/2	oz	Can of cream of chicken soup
3/4	c	Milk
2	c	Cooked chicken; chopped
10	oz	Frozen mixed vegetables*
1/2	c	Chopped onion
1/4	c	Chopped pimento
1	ts	Salt
1/2	ts	Pepper
		Pinch marjoram
		Pinch thyme
1/8	ts	Garlic powder
1/2	c	Dry breadcrumbs

*thawed and drained

Cook noodles in boiling, salted water until tender yet firm, 3-4 minutes. Drain. Blend together soup and milk in saucepan; heat thoroughly. Combine chicken, mixed veggies>> onion, pimento, salt, pepper and spices in a large mixing bowl. Stir in noodles and soup mixture. Turn into 2 quart casserole. Sprinkle breadcrumbs evenly over mixture. Bake in preheated 425 degrees oven 20-25 minutes, or until breadcrumbs are lightly browned. Serves 4-6

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