Chicken or Turkey Macaroni Casserole
Adapted from About.com
2 cups uncooked macaroni
1/4 cup butter
1 1/2 cups chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cans (10 3/4 ounces) condensed cream of chicken soup
2/3 cup milk2 cups shredded Cheddar cheese
1 1/2 to 2 cups cooked chopped chicken or turkey
1 jar (4 ounces) chopped pimiento, drained
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup toasted sliced almonds*
Cook and drain macaroni, following package directions. Meanwhile, in a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender. Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted. Combine cheese mixture with macaroni, pimiento, chicken/turkey, salt, and nutmeg. Transfer to a buttered 3-quart casserole; top with toasted almonds. Bake at 350° for 30 minutes, until hot and bubbly. Turkey Casserole Recipe serves 6.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
Cindy's notes: I only used 1 can of 98% fat free chicken soup and 1/3 C of milk, since i didn't use 2 c of dry pasta. I also subbed in 2 Tbs of butter and 2 Tbs of olive oil, instead of all butter.