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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup uncooked elbow macaroni |
1 cup (4 ounces) shredded cheddar cheese |
1 medium onion, chopped |
1 medium-size green bell pepper, chopped |
1 (10 3/4-ounce) can cream of mushroom soup, undiluted |
1 (2-ounce) jar diced pimiento, undrained |
1/2 cup mayonnaise |
1/2 cup milk |
2 cups chopped cooked chicken or turkey |
1/2 cup italian-seasoned breadcrumbs |
Directions:
1. Cook pasta according to package directions; drain.
2. Stir together pasta, cheese, and next 7 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish.
3. Bake at 350° for 15 minutes. Sprinkle with breadcrumbs; bake 10 more minutes or until golden.
4. Note: Recipe may be doubled. Freeze up to 3 months; thaw in refrigerator, and bake as directed.
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