Creamy Chicken Noodle Bake

(Courtesy of Taste of Home)

Ingredients:
4 c. uncooked egg noodles
1/2 c. butter, divided
1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. white pepper
3 1/2 c. milk
4 c. cubed cooked chicken
2 jars (12 oz. each) chicken gravy
1 jar (2 oz.) diced pimientos, drained
1/2 c. cubed Velveeta cheese
1/2 c. dry bread crumbs
4 tsp. butter, melted

Directions:
Cook the noodles according to the package directions.  Meanwhile, in a Dutch oven, melt 6 Tbsp. butter.  Stir in the flour, salt and pepper until smooth.  Gradually add milk.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Remove from the heat.  Stir in chicken, gravy and pimientos.  Drain the noodles; toss with remaining butter.  Stir into chicken mixture.  Transfer to a greased 9x13 baking dish.  Cover and bake at 350 degrees for 30-35 minutes or until bubbly.  Combine the cheese, bread crumbs and melted butter.  Sprinkle around edges of the casserole.  Bake, uncovered, for 10 minutes or until golden brown.  Let stand 10 minutes before serving.

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