Cook Time: 25 minutes
Ingredients:
- 8 ounces macaroni, cooked according to package directions
- 2 cups diced cooked chicken
- 1 package (10 ounces) frozen peas, thawed (or 1 to 1 1/2 cups)
- 1 can condensed cream of chicken soup, undiluted
- 1 cup milk
- 1 jar chopped pimientos, drained (4 ounces), optional
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons melted butter or margarine
- 1/4 cup dry bread crumbs
Preparation:
Combine cooked macaroni, chicken, soup, milk, pimientos, salt and pepper in a greased 2 1/2-quart casserole. Toss bread crumbs with melted butter; sprinkle over casserole. Bake uncovered in a 400° oven for 25 minutes, or until hot.Chicken and Macaroni Casserole serves 6.
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