Creamy Chicken Casserole

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

1. Prepare macaroni according to package directions; drain. Meanwhile, prepare sauce.
2. In a 2-quart saucepan over medium heat, cook mushrooms and onion until tender in butter.
3. Do not brown. Stir in remaining ingredients except macaroni and bread crumbs. Heat through.

elbow macaroni, butter, mushrooms, onion, campbells cheddar cheese soup, campbells cream, milk, chicken, frozen peas, pimiento, tarragon leaves, white pepper, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065002 (may not work)