Chicken Mexicali Casserole

• 2 c. (4 breasts) cooked, chopped chicken
• 1 onion, chopped
• 1 or 2 ribs celery, chopped
• 1 Tbsp. butter
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 Tbsp. parsley
• 1 or 2 Tbsp. Schilling Mexican Seasoning
• 1 (12 oz.) pkg. large shell macaroni
• 2 c. chicken broth
• 2 c. grated cheese
• 1 small jar diced pimientos

1. Saute onions and celery in butter. Add soups, parsley and seasoning; mix well. Cook macaroni in chicken broth, add water if necessary. Do not drain. Butter a 9 x 13-inch dish. Mix chicken, macaroni, soup mixture and pimiento. Pour into prepared dish. Sprinkle with cheese. Bake at 350u0b0 for 20 to 30 minutes.

chicken, onion, celery, butter, cream of mushroom soup, cream of chicken soup, parsley, schilling mexican, shell macaroni, chicken broth, grated cheese, pimientos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98129 (may not work)