Crowd Size Chicken Bake
|Medium noodles||16 Ounce|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Milk||7 Cup (112 tbs)|
|Canned chicken gravy||42 Ounce (4 Cans, 10 1/2 Ounce Each)|
|Chopped cooked chicken/Turkey||8 Cup (128 tbs)|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Cook noodles according to package directions; drain well.
In a large kettle melt the 1/2 cup butter or margarine.
Blend in flour, salt, and pepper.
Add milk all at once.
Cook and stir till thickened and bubbly; stir in chicken gravy.
Stir in chicken or turkey, pimiento, and cooked noodles.
Divide mixture between two 13 x 9 x 2 inch baking dishes.
Bake, covered, at 350° about 35 minutes.
Toss together bread crumbs and the melted butter to combine; sprinkle atop casseroles.
Bake, uncovered, 10 minutes longer.