Creamy Chicken Casserole

• 1 (7 oz.) pkg. elbow macaroni (2 c.), uncooked
• 2 Tbsp. butter
• 1 c. sliced fresh mushrooms
• 1/4 c. minced onion
• 1 (11 oz.) can condensed cream of Cheddar soup
• 1 can condensed cream of chicken soup
• 1/2 c. milk
• 2 c. diced, cooked chicken or turkey
• 1 c. frozen peas, thawed
• 1/8 tsp. white pepper
• 1/4 c. buttered bread crumbs

1. Prepare noodles according to directions. Drain. Prepare sauce. In 2-quart saucepan over medium heat, in hot butter, cook mushrooms and onion until tender. Do not brown. Stir in remaining ingredients except macaroni and bread crumbs.
2. Heat thoroughly. In 2 1/2-quart baking dish, combine sauce and macaroni. Toss to coat evenly.
3. Bake at 350u0b0 for 30 minutes. Stir. Top with bread crumbs.
4. Bake 10 minutes more.

elbow macaroni, butter, mushrooms, onion, condensed cream, condensed cream, milk, chicken, frozen peas, white pepper, buttered bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538169 (may not work)