CHICKEN CASSEROLE ALMONDINE

1 (7-ounce) package or 2 cups uncooked Creamettes Elbow Macaroni, cooked as package directs and drained
2 to 3 cups cubed cooked chicken
1 1/2 cups chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup margarine or butter
2 cans (10 3/4-ounces each) condensed cream of chicken soup
2/3 cup milk
2 cups (8 ounces) shredded Cheddar cheese
2 tablespoons chopped pimiento
1/2 teaspoon salt
Toasted slivered almonds

Preheat oven to 350 degrees F.

In large skillet, cook celery, green pepper and onion margarine until tender.

Stir in soup, milk and cheese. Cook and stir until cheese melts.

In large bowl, combine cooked macaroni, chicken, sauce mixture, pimiento and salt; mix well. Turn into greased 3-quart shallow baking dish (13x9-inch).

Bake 30 minutes or until bubbly. Top with almonds. Refrigerate leftovers.

Servings: 8
From: Recipelink.com
Source: Recipe booklet: Tried and True Money-Saving Meals, Borden Inc., 1981