Chicken Macaroni Bake

• 1 (12 oz.) pkg. Ronco large macaroni (elbow)
• 1 c. chopped celery
• 2 Tbsp. butter or margarine
• 2/3 c. milk
• 1/2 tsp. salt
• 2 c. diced, cooked chicken
• 1/2 c. chopped onion
• 2 (10 oz.) cans cream of chicken soup
• 1 (2 oz.) jar diced pimentos
• 1/2 tsp. pepper
• 1 c. shredded American cheese

1. Prepare macaroni according to package directions.
2. Drain.
3. In medium size kettle, cook celery and onion in butter until tender. Do not brown.
4. Add soup, milk, pimentos and seasoning.
5. Stir and cook until smooth.
6. Combine chicken and macaroni with sauce.
7. Pour into a 3-quart casserole dish, then top with cheese.
8. Cover and bake in a 350u0b0 oven for 30 minutes.
9. Makes 6 to 8 servings.

macaroni, celery, butter, milk, salt, chicken, onion, cream of chicken soup, pimentos, pepper, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=651589 (may not work)