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Creamy Chicken Casserole
Ingredients:
3 1/2 ounces elbow macaroni (1 cup)
3/4 cup milk
1 10 3/4-ounce can condensed cream of chicken soup
2 cups chopped cooked chicken
1 cup shredded sharp American cheese (4 ounces)
1 4-ounce can mushroom stems and pieces, drained
1/4 cup chopped pimiento
Cook macaroni according to package directions; drain. In a bowl stir milk into
soup. Add chicken, half the cheese, the mushrooms, pimiento, and cooked macaroni; mix well. Turn mixture into a 2-quart casserole. Bake, covered, at 350 degrees for 50 minutes. Uncover and stir. Top with the
remaining cheese; bake till cheese melts, 2 to 3 minutes longer.
© 2001 Rick McDaniel
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