Ingredients
- 280 gr chicken (cooked chopped)
- 180 ml milk
- 34 gr pimiento (chopped)
- 1 package condensed cream of chicken soup
Cook macaroni according to package directions; drain. In a bowl stir milk into soup. Add chicken, half the cheese, the mushrooms, pimiento, and cooked macaroni; mix well. Turn mixture into a 2 litre casserole. Bake, covered, at 180ºC or 50 minutes. Uncover and stir. Top with the remaining cheese; bake till cheese melts, 2 to 3 minutes longer.
