Creamy Chicken Casserole

• 1 (7 oz.) pkg. elbow noodles (2 c.), uncooked
• 2 Tbsp. butter or margarine
• 1 c. sliced fresh mushrooms
• 1/4 c. minced onion
• 1 (11 oz.) can Campbell's condensed Cheddar cheese soup
• 1 (10 3/4 oz.) can cream of chicken soup
• 1/2 c. milk
• 2 c. diced, cooked chicken
• 1 c. frozen peas, thawed
• 1 (2 oz.) jar chopped pimento, drained
• 1 tsp. tarragon leaves
• 1/8 tsp. white pepper
• 1/4 c. buttered bread crumbs

1. Prepare noodles according to directions.
2. Drain.
3. Meanwhile, prepare sauce.
4. In a 2-quart saucepan over medium heat, in hot butter, cook mushrooms and onion until tender.
5. Do not brown.
6. Stir in remaining ingredients except macaroni and bread crumbs.
7. Heat through.
8. In a 2 1/2-quart baking dish, combine sauce and macaroni. Toss to coat evenly.
9. Bake at 350u0b0 for 30 minutes.
10. Stir.
11. Top with bread crumbs.
12. Bake 10 minutes more.
13. Makes 6 to 8 servings.

elbow noodles, butter, mushrooms, onion, campbells condensed, cream of chicken soup, milk, chicken, frozen peas, pimento, tarragon leaves, white pepper, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=826686 (may not work)