Chicken To The Macs

• 1 (7 oz.) pkg. macaroni (2 c. uncooked)
• 2 c. broccoli flowerets
• 1/4 c. margarine
• 1 small red bell pepper, sliced
• 1 small onion, chopped
• 2 c. shredded Cheddar cheese, divided
• 1 c. sliced mushrooms
• 1 (10 3/4 oz.) can cream of mushroom soup
• 2 c. milk
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 c. cubed cooked chicken

1. Prepare elbow macaroni according to package directions, adding broccoli the four minutes of cooking time; drain.
2. In a large skillet, heat margarine; add red pepper, onion and mushrooms and cook until onion is tender.
3. Add soup, milk, salt and pepper.
4. Cook and stir for five minutes.
5. Stir in 1 cup cheese and chicken. Combine macaroni and broccoli with soup mixture.
6. Pour into a 2 1/2-quart baking dish; top with remaining cheese.
7. Cover; microwave on Medium-high (rotating halfway through cooking time) for 5 to 6 minutes.

macaroni, broccoli flowerets, margarine, red bell pepper, onion, cheddar cheese, mushrooms, cream of mushroom soup, milk, salt, pepper, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=918833 (may not work)