Chicken Skroodle Casserole

• 1 chicken
• 2 cans cream of mushroom soup
• 1 large can mushrooms
• 1 large green pepper, chopped
• 3 Tbsp. butter
• Greek seasoning
• 1 lb. Velveeta cheese, cut in cubes
• 1 large can Pet milk
• 1 1/2 c. chopped celery
• 1 small can pimentos, chopped
• 1 large box Skroodle macaroni
• salt to taste

1. Cook chicken; let cool.
2. Remove meat and cut in bite sized pieces.
3. Use chicken broth to cook Skroodles.
4. Follow directions on package for cooking these.
5. Saute celery and green pepper in butter; add pimentos.
6. Mix all together.
7. Add Greek seasoning and salt to taste.
8. Mixture will be soupy; bake in a 350u0b0 oven about 45 minutes or until brown and fairly firm.

chicken, cream of mushroom soup, mushrooms, green pepper, butter, seasoning, velveeta cheese, pet milk, celery, pimentos, macaroni, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=964645 (may not work)