Serving Size: 4-6
Ingredients:
7 ounces macaroni, cooked and drained
1 can cream of mushroom soup
1 can cream of celery soup
1/2 pound grated Velveeta cheese
5 ounces water chestnuts
2 cups diced cooked chicken
1/4 cup diced green pepper
1 (2 ounces) jar diced pimentos
1 small can mushroom pieces
1 teaspoon salt
Directions:
- Combine soups, water chestnuts, mushrooms and chicken in large bowl. Stir in macaroni and remaining ingredients.
- Turn into buttered 9 x 13 inch casserole dish. Bake at 350F degrees for 30-40 minutes or until bubbling.
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