Macaroni Chicken Casserole

• 2/3 cup uncooked elbow macaroni
• 2/3 cup sliced fresh mushrooms
• 2 tablespoons finely chopped onion
• 1 tablespoon finely chopped green pepper
• 1 tablespoon butter
• 3/4 cup cubed cooked chicken
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tablespoons 2% milk
• 1 tablespoon chopped pimiento-stuffed olives
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 1/4 cup soft bread crumbs
• 1 teaspoon butter, melted

1. Cook macaroni according to package directions. Meanwhile, in a small skillet, saute the mushrooms, onion and green pepper in butter until tender.
2. In a small bowl, combine the chicken, cheese, sour cream, milk, olives, seasoned salt, pepper and vegetable mixture. Drain macaroni; add to chicken mixture.
3. Transfer to a 3-cup baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over top of casserole. Bake, uncovered, at 350u0b0 for 20-25 minutes or until bubbly.

elbow macaroni, mushrooms, onion, green pepper, butter, chicken, cheddar cheese, sour cream, milk, olives, salt, pepper, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/macaroni-chicken-casserole/ (may not work)