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Creamy Chicken Casserole                    Jan Peterson

1 cup macaroni                                           3/4 cup milk

1 can condensed cream of chicken soup                               2 cups chopped cooked chicken

 

1 cup shredded sharp American cheese                                 1 - 4 oz. Can of mushrooms

1/4 cup chopped pimiento

Preheat oven to 350.  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 until cheese melts - 2 to 3 minutes longer.