Scalloped Chicken and Noodles

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