1 or 2 c. uncooked rotini
2 c. cooked chicken, diced
1 c. shredded cheddar cheese
1 can cream of chicken soup
1/2 to 1 c. milk
1 (4 oz.) can mushroom pieces, drained
1/4 c. chopped pimientos
1/2 tsp. prepared mustard
1 to 2 c. bread cubes
1/4 c. (1/2 stick) butter, melted

Cook macaroni as directed on package, then drain. In large bowl mix all the ingredients together except the bread cubes and butter. Put in casserole dish. Melt butter; stir in bread cubes until blended. Spread bread over top of chicken mixture. Bake uncovered at 350°F until very well heated through and bread topping is toasted.

Submitted by: Patty Torres