5/5
(1 Votes)
Ingredients
- 3 1/2 oz. pkg. elbow macaroni (1 cup)
- 3/4 cup milk
- 1 10 3/4 oz. cream of chicken soup
- 2 cups chopped chicken
- 1 cup shredded cheese
- 1 4 oz. can mushroom pieces, drained
- 1/4 cup chopped pimento
Preparation
Step 1
Cook macaroni according to package; drain. In bowl, stir milk into soup. Add chicken, half of the cheese, mushrooms, pimento and cooked macaroni. Mix well. Pour mixture into 2 qt. casserole. Bake, uncovered, at 350 for 50minutes. Uncover and stir. Top with remaining cheese. Bake uncovered until cheese melts.