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Recipe of the Week

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This week's recipe is from From Grandma's Recipe Box. Click on the cookbook to read more about it and get a sneak peek inside!
Ruby’s Creamy Chicken Noodle Bake

Submitted by: Vickie Wiseman from Liberty Twp., OH
4 c. egg noodles, uncooked
8 T. plus 4 t. butter, melted and divided
1/4 c. all-purpose flour
1/2 t. salt
1/8 t. white pepper
3-1/2 c. milk
4 c. cooked chicken, cubed
2 12-oz. jars chicken gravy
2-oz. jar diced pimentos, drained
1/2 c. pasteurized process cheese, cubed
1/2 c. dry bread crumbs

Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven over medium heat, melt 6 tablespoons butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for one to 2 minutes, until thickened. Remove from heat. Stir in chicken, gravy and pimentos. Toss cooked noodles with 2 tablespoons butter; stir into chicken mixture. Transfer to a greased 13"x9" baking pan. Cover and bake at 350 degrees for 30 to 35 minutes, until bubbly. Combine cheese, bread crumbs and remaining butter; sprinkle around the edges of casserole. Bake, uncovered, for 10 minutes, or until golden. Let stand for 10 minutes before serving. Makes 12 servings.

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