2 c. elbow macaroni
2 tbsp. butter
1 c. mushrooms, sliced
1/4 c. onion, chopped
1 (11 oz.) can condensed cheese soup
1 (10 oz.) can cream of chicken soup
1/2 c. milk
2 c. chicken, cooked & diced
1 (2 oz.) jar chopped pimentos, drained
1/8 tsp. white pepper
1/4 c. buttered bread crumbs

Cook macaroni until tender; drain. In 2-quart saucepan, over medium heat, melt butter. In hot butter, cook mushrooms and onions until tender. Do not brown. Stir in remaining ingredients, except bread crumbs and macaroni. Heat. In 2 1/2-quart baking dish, combine sauce and macaroni. Toss to coat evenly. Top with bread crumbs. Bake at 350 degrees for 35 to 45 minutes. Makes 8 to 10 servings.