1 1/2 c. uncooked elbow macaroni
1 c. shredded Cheddar cheese
1 1/2 c. diced cooked chicken or turkey
1 can (4 oz.) mushroom stems and pieces, drained
1/4 c. chopped pimiento
1 can (10 1/2 oz.) condensed cream of chicken soup
1 c. milk
1/2 tsp. salt
1/2 tsp. curry powder

Heat oven to 350 degrees. Stir together all ingredients. Pour into an ungreased 1 1/2 quart casserole. Cover; bake 1 hour. A quick easy casserole to use that leftover chicken or turkey in a tasty new creation.