Homestyle Chicken & Macaroni Bake

Makes 4 servings

Jason Ruebel

ingredients

1 (7-ounce) OR 1/2 of a (1-pound) package Creamettes Elbow Macaroni (2 cups, uncooked)
3 tablespoons butter or margarine
1 cup chopped celery
1 small onion, chopped
1 (4-ounce) container sliced mushrooms, drained
2 (10 3/4 ounce) cans cream of chicken soup
1 1/2 cups shredded american cheese, divided
3/4 cup milk
1 (2-ounce) jar diced pimientos, drained
1 teaspoon Wyler’s Chicken-Flavor Instant Bouillon
1/2 teaspoon tarragon leaves
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 cup frozen peas, thawed and drained
2 (5 to 7.5 ounce) packages frozen butter garlic flavor chicken breasts, thawed

1
Prepare Creamettes Elbow Macaroni according to package directions; drain. In a medium saucepan, melt butter. Add celery, onion and mushrooms; cook until tender.
2
Stir in soup, 1 cup cheese, mil, pimiento, bouillon, tarragon, seasoned salt and pepper.
3
Cook, stirring constantly, until cheese melts.
4
Combine macaroni, cheese mixture and peas; mix well.
5
Pour into 13x9-inch baking dish.
6
Arrange chicken breasts on top of macaroni mixture. Top with remaining 1/2 cup cheese. Cover; bake in a 375 degree oven until hot and chicken is no longer pink (35 - to minutes).