Creamy Chicken Casserole
|Elbow macaroni||3 1⁄2 Ounce|
|Milk||3⁄4 Cup (12 tbs)|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Chopped cooked chicken||2 Cup (32 tbs)|
|Shredded sharp american cheese||4 Ounce (1 Cup)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
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° for 50 minutes.
Uncover and stir.
Top with the remaining cheese; bake till cheese melts, 2 to 3 minutes longer.