Bitsy's Kitchen. Chicken Tetrazzini

Chicken Tetrazzini
1-12 oz. pkg. frozen egg noodles 1-10 3/4 oz can cream of mushroom soup 1/2 cup milk 1/2 cup water 2 cups shredded cheddar cheese 1 1/2 cups chicken, cooked and cubed*	1 1/2 cups mixed frozen peas and carrots, thawed 2 Tbsp pimento 1/4 cup seasoned bread crumbs 2 Tbsp. Parmesan cheese 2 Tbsp. snipped fresh parsley

Cook noodles, uncovered, in boiling water 20 minutes, stirring occasionally. Drain.

Combine soup, milk, water and cheddar cheese in 3 quart saucepan. Cook and stir over medium heat until cheese melts and sauce is hot. Stir in cooked noodles, chicken, peas, carrots and pimento. Spoon mixture into greased 11 3/4"x7 1/2" baking dish.

Combine crumbs, Parmesan cheese and parsley, and sprinkle over top.

Bake, uncovered in 375° F. oven for 30 minutes or until hot.

*Turkey can be substituted for the chicken