SAUCY MACARONI SKILLET
Yields 6 servings
1-1/2 cups uncooked elbow macaroni
4 celery ribs, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup butter, cubed
2 cans cream of chicken soup, undiluted
2/3 cup milk
2 cups (8 oz.) shredded cheddar cheese
3 cups cubed cooked chicken or  turkey
1 jar (4 oz.) diced pimientos, drained
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup sliced almonds, toasted
Cook the macaroni according to the package directions.  Meanwhile, in a large saucepan, saute the celery, green pepper and onion in butter until tender.  Stir in soup and milk until blended.  Add the cheese; cook and stir over medium heat until melted. 

Drain macaroni.  Add the the macaroni, chicken, pimientos, salt and nutmeg to the soup mixture; cook and stir until heated through.  Sprinkle with almonds.
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