8 oz. elbow macaroni, cooked & drained
1/4 c. butter
1/4 c. pimientos (opt.)
2 cans cream of chicken soup
1/4 c. milk
2 tsp. salt
3 c. cooked turkey
2 c. chopped celery
1/2 c. chopped onion

Cook celery and onion in butter for 2 minutes. Stir in soup, milk and salt. Pour into greased casserole. Add turkey, pimiento and macaroni. Stir gently. Cover and bake at 350 degrees for 25 minutes.