2 Cups cooked chicken, skinned and chopped or shredded
2 Quarts Water
1 - 12 Ounce Package Medium Egg Noodles
2 – 10 ¾ Ounce Cans Condensed Cream of Mushroom Soup
2- Soup Cans Milk
1 tsp. Dijon Mustard
1 – 10 Ounce Package Frozen Baby Peas
1 – 2 Ounce Jar Pimentos
2 tsp. Salt, divided
1 tsp. Pepper
1 Cup Panko bread crumbs
3 Tbsp. Butter

Preheat oven to 375 degrees

Place water and 1 tsp. salt into a large saucepan and bring to a boil. Add noodles and cook according to package directions. When finished cooking, drain noodles and set aside.

Place Panko crumbs and butter in a microwavable dish. Microwave until butter is melted. Mix together with Panko crumbs until combined. Set aside

While noodles are cooking, cut or shred meat into smaller pieces. Place in a large mixing bowl. Add mushroom soup, milk, Dijon mustard, peas, pimento, remaining salt, and pepper. Add drained noodles and mix together until thoroughly combined.

Pour into a greased 13x9" baking dish. Top with buttered Panko crumbs.

Bake until bubbly and heated through, about 40 minutes

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