1 8oz. pkg egg noodles
2 5oz. cans Hormel Premium Chunk Breast of Chicken, drained
2 hard boiled eggs, chopped
1/2 cup frozen peas, thawed
1/2 cup finely chopped onion
1 2oz. jar diced pimientos, drained
1 cup shredded Colby and Monterey Jack cheese blend
1 10 3/4oz. can of cream of mushroom soup
1 cup milk
Salt and Pepper to taste
1 cup coarsely crushed potato chips
Prepare egg noodles as package directs. Lightly grease a 3-quart casserole dish. In a large bowl, combine first 7 ingredients. In a separate bowl, mix together soup, milk, salt and pepper. Pour soup mixture over noodles; stirring gently to combine. Spoon noodle mixture into the casserole dish. Sprinkle with chips. Bake uncovered, at 350 for 25-30 minutes or until it is golden brown and bubbly. Serves 8
*Has garlic and onion listed or in the canned chicken; plus check your egg noodle ingredients
**Can be altered not to have garlic and onion by omitting and using your own cooked chicken
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