1/2 c. elbow macaroni
1 (10 oz.) pkg. frozen peas and carrots
2 tbsp. butter
2 tbsp. all purpose flour
1/2 tsp. dried basil, crushed
1 1/3 c. milk
1 1/2 c. cubed pasteurized process cheese spread (6 oz.)
1 1/2 c. chopped cooked chicken or turkey, or frozen diced cooked chicken,
thawed
3/4 c. soft bread crumbs, 1 slice
1/4 c. chopped almonds
1 tbsp. butter, melted

Cook macaroni according to the directions, drain. Meanwhile, place frozen peas and carrots in a colander. Rinse with running water to separate. Set aside. In a large saucepan melt 2 tbsp. butter. Stir in flour and basil. Add milk. Cook and stir until thickened and bubbly. Remove from heat.

Stir in process cheese spread until melted. Stir in macaroni, peas and carrots, and chicken or turkey. Turn mixture into a 1 1/2 quart casserole. Combine bread crumbs, almonds, and 1 tbsp. melted butter, then sprinkle over the casserole. Bake uncovered, in a 350 degree oven for 35 to 40 minutes or until heated through. Serves six.