2 Tbsps butter
3/4 lb boneless skinless chicken breast, cut into 3/4-inch pieces
1/3 cup onion, finely chopped
14 1/2 ozs chicken broth
6 oz No Yolks® Whole Grain Extra Broad
1 pkg (10 oz.) frozen peas and carrots, thawed and drained
10 3/4 oz (10 3/4 oz.) condensed cream of chicken soup
3/4 cup milk
3/4 cup grated Parmesan cheese, divided
4 oz diced pimiento, drained

Cooking Directions:

1.  Melt butter in heavy 5-quart saucepan over medium heat; add chicken and onion. Cook 5 minutes or until chicken is no longer pink.

2.  Add chicken broth; heat to boiling.  Stir in uncooked noodles and peas and carrots, stirring to coat evenly with liquid.

3.  Heat to boiling; reduce heat. Cover; simmer on medium heat 8 minutes, stirring occasionally, or until most liquid is absorbed.

4.  Meanwhile, in a medium bowl, stir together soup, milk, 1/2 cup cheese and pimiento until smooth; stir into noodle mixture.

5.  Simmer until heated through.  Serve sprinkled with remaining cheese.