Creamy Chicken Casserole

• 1 (8 oz.) elbow macaroni (2 c. uncooked)
• 2 Tbsp. butter or margarine
• 1 c. sliced fresh mushrooms
• 1/4 c. minced onion
• 1 (11 oz.) can Cheddar cheese soup
• 1 (10 3/4 oz.) can cream of chicken soup
• 1/2 c. milk
• 2 c. diced, cooked chicken
• 1 c. frozen peas, thawed
• 1 jar chopped pimiento, drained
• 1 tsp. tarragon leaves
• 1/4 tsp. white pepper
• 1/4 c. buttered bread crumbs

1. Prepare elbow macaroni according to package.
2. Drain.
3. Prepare sauce in 2-quart saucepan over medium heat.
4. In hot butter, cook mushrooms and onion until tender.
5. Do not brown.
6. Stir in remaining ingredients except macaroni and bread crumbs.
7. Heat through.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=314595 (may not work)