Chicken macaroni casserole

Chicken Macaroni Casserole
2 cups cubed cooked chicken
2 cups elbow macaroni
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of mushroom soup
1/2 pound process cheese, diced
1/4 green pepper, diced
1 (2 ounce) jar diced pimientos
1 (4 ounce) can mushroom pieces, undrained
1 (5 ounce) can sliced water chestnuts, undrained
2 cups milk
1 teaspoon salt
In a large bowl, combine all ingredients; cover and refrigerate overnight. Preheat oven to 350 degrees. Pour mixture into a 9 by 13 by 2 inch glass casserole dish. Bake, uncovered, for 1 1/2 hours.
Variation:
Substitute tuna, shrimp or crab for the chicken.
Makes 6 servings.

Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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