Chicken and Macaroni Casserole

Bec's Note:

I found this recipe in an old cookbook. You can vary it by substituting 1 1/2 cup cubed cooked ham or 1 1/2 cup cubed cooked turkey for the chicken. Looks like it would be great for when you have leftover chicken, turkey, or ham.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 ½ cups uncooked elbow macaroni (about 5 ounces)
• 1 cup shredded low-fat cheddar cheese (4 ounces)
• 1 ½ cups cut-up cooked chicken
• 1 (4 ounce) can mushroom stems and pieces , drained
• ¼ cup chopped pimiento
• 1 (10 ½ ounce) can 98% fat-free cream of chicken soup
• 1 cup low-fat milk
• ½ teaspoon salt
• ½ teaspoon curry powder

Directions:

1. Heat oven to 350 degrees.
2. Mix all ingredients in ungreased 1 1/2 quart casserole dish.
3. Cover tightly; bake 1 hour.