Sour Cream Chicken Macaroni Casserole

• 1 1/4 cups uncooked elbow macaroni
• 2 tablespoons butter
• 1/4 cup finely chopped onion
• 1/2 cup mushroom, sliced
• 1/4 cup chopped green bell pepper (about half of a large bell pepper)
• 1/4 cup chopped pimento stuffed olive
• 2 cups shredded sharp cheddar cheese or 2 cups colby cheese
• 1 cup sour cream
• 1 teaspoon seasoning salt
• 1 teaspoon pepper
• 1 cup diced cooked chicken (about 1 chicken breast)
• 1/4 cup milk
• 1/2 cup soft breadcrumbs, tossed with a few teaspoons melted butter, for topping chicken casserole

1. Preheat oven to 350u0b0F.
2. Cook and drain macaroni, following package directions; place in a large mixing bowl.
3. In a large skillet, melt butter over medium low heat. Add chicken and cook until browned.
4. Add chopped onion, mushrooms, and chopped green bell pepper. Cook, stirring frequently, for about 5 minutes, or until onion is softened and mushrooms are browned.
5. Add skillet mixture to macaroni with chopped olives, shredded cheese, sour cream, salt and pepper, chicken, and milk.
6. Transfer chicken and macaroni mixture to a shallow 1 1/2-quart baking dish.
7. Sprinkle buttered bread crumbs over the top of macaroni and chicken casserole.
8. Bake at 350u0b0F for 25 to 35 minutes, or until chicken casserole is bubbly and breadcrumbs are lightly browned.

elbow macaroni, butter, onion, mushroom, green bell pepper, pimento stuffed olive, cheddar cheese, sour cream, salt, pepper, chicken, milk, soft breadcrumbs

Taken from www.food.com/recipe/sour-cream-chicken-macaroni-casserole-459555 (may not work)