Curried Chicken Macaroni Casserole
|Elbow macaroni||6 Ounce (Uncooked, 1 1/2 Cups)|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained (3/4 Cup)|
|Chopped chicken/Coarsely chopped turkey||1 1⁄2 Cup (24 tbs)|
|Shredded sharp cheddar cheese||4 Ounce|
|Curry powder||1⁄2 Teaspoon|
|Chopped pimientos||2 Ounce, drained (1/4 Cup)|
Cook macaroni according to package directions until al dente; drain.
Combine macaroni, soup and milk in micro-proof 2-quart casserole; blend in mushrooms, chicken or turkey, cheese, salt, curry powder and pimientos.
Cover; microwave on high (full power) for 7 to 9 minutes, or until hot and bubbly, stirring halfway through cooking time.
Let stand 5 minutes.