1 cup dry bread crumbs
1 cup milk
4 cups dry dried curd chicken, cut into small pieces
1 cup chopped pasta
Put bread crumbs, milk and flour in a pot and heat over a medium heat. Stew for about 3 minutes, stirring well. Season with salt and pepper. Increase heat to high and add water to cover. Bring to a boil, then scrape liquid off. Reduce heat to medium-low and simmer for 20 minutes, stirring, reducing heat to low. Over low heat, simmer, stirring, and gradually adding more water.