I found this recipe while browsing through my Betty Crocker cookbook and thought it sounded tasty. I love that you don't have to pre-cook the pasta. The original recipe called for curry powder but I also like it with chili powder for something totally different (if using chili powder, you will want to double the amount). Also a good use for that leftover holiday turkey!

Ingredients

4 serv.

chopped cooked chicken or cooked turkey1 1⁄2 cups
sharp cheddar cheese↗4 ounces
shredded
milk↗1 cup
I use skim
salt↗1⁄2 teaspoon
curry powder or chili powder↗1⁄2 teaspoon
condensed cream of chicken soup1 ounces
I use low sodium, 98% fat free
elbow macaroni↗7 ounces
uncooked
mushroom pieces↗1 ounces
undrained
diced pimentos1 ounces
undrained

Step-by-step instructions

1
Preheat oven to 350°F.
2
Mix all ingredients together in an ungreased 11"x7" casserole dish.
3
Cover and bake until macaroni is tender, about 55 minutes.

Source: food.com

Original recipe ↗

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