Chicken Macaroni Casserole

• 2 Tbsp. butter
• 1/4 c. flour
• 2 c. light cream
• 1 1/2 to 2 c. chicken broth, divided
• 3/4 lb. processed American cheese, cubed
• 2 (7 oz. each) boxes elbow macaroni, cooked and drained
• 3 c. cubed cooked chicken
• 1 (2 oz.) jar diced pimentos, drained
• 1 tsp. salt
• 1/2 tsp. pepper
• snipped fresh parsley (optional)

1. In a large saucepan, melt butter.
2. Stir in flour until combined.
3. Add cream and 1 1/2 cups of the broth, all at once. Stir until smooth. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
4. Remove from heat.
5. Add the cheese and stir until melted.
6. Stir in macaroni, chicken, pimentos, salt and pepper.
7. Add additional broth if needed.
8. Pour into a 3-quart baking dish.
9. Bake, uncovered, at 350u0b0 for 40 minutes or until heated through.
10. Sprinkle with parsley if desired.

butter, flour, light cream, chicken broth, american cheese, elbow macaroni, chicken, pimentos, salt, pepper, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579835 (may not work)