Chicken and Macaroni Casserole

• 1 12 cups uncooked elbow macaroni (about 5 ounces)
• 1 cup shredded low-fat cheddar cheese (4 ounces)
• 1 12 cups cut-up cooked chicken
• 1 (4 ounce) can mushroom stems and pieces, drained
• 14 cup chopped pimiento
• 1 (10 1/2 ounce) can 98% fat-free cream of chicken soup
• 1 cup low-fat milk
• 12 teaspoon salt
• 12 teaspoon curry powder

1. Heat oven to 350 degrees.
2. Mix all ingredients in ungreased 1 1/2 quart casserole dish.
3. Cover tightly; bake 1 hour.

elbow macaroni, cheddar cheese, chicken, mushroom stems, pimiento, cream of chicken soup, lowfat milk, salt, curry powder

Taken from www.food.com/recipe/chicken-and-macaroni-casserole-124328 (may not work)