8 oz. macaroni twists, cooked & drained
3 c. cubed, cooked chicken or turkey
3 c. shredded cheddar cheese
1 med. onion, chopped
1 med. sweet green pepper, seeded & chopped
1 (4 oz.) can mushroom stems & pieces, drained
1 (4 oz.) jar sliced pimentos, drained
1/2 c. + 1 tbsp. flour
3 c. chicken broth
2 c. Half & Half
1/4 tsp. celery salt
1/3 c. toasted, sliced almonds

In large bowl, mix together first 7 ingredients. Turn into greased 3 quart casserole; set aside.

In jar with lid, shake together flour and 1 1/2 cups chicken broth until smooth; pour into 3 quart saucepan. Add Half & Half, celery salt and remaining broth.

Cook over medium heat, stirring constantly, until sauce thickens and boils. Pour over mixture in casserole.

Bake uncovered in 350 degree oven for 1 hour. Sprinkle with almonds; bake 30 minutes more. Makes 8 servings.