Ingredients
6 oz. elbow macaroni, cooked
2 cups grated Cheddar cheese
1 12 oz can chicken, diced (1 1/2 cups)
1 10-1/2 oz. can cream of chicken soup plus enough milk to make 2 cups
1 can sliced mushrooms
1/2 cup diced pimiento
Instructions
Mix all ingredients. Pour into buttered 2 quart baking dish. Bake at 350 degrees for 1 hour. Serves 6 to 8.
—Provided by Judy Wilkey
Chicken Macaroni Casserole
Click here to download a printable version.
--Provided by Judy Wilkey