7 oz. pkg. elbow macaroni
1 c. sliced fresh mushrooms
11 oz. Cheddar cheese soup
1/2 c. milk
1 c. frozen peas, thawed
1 tsp. tarragon leaves
2 tbsp. butter
1/4 c. minced onion
1 (10 3/4 oz.) cream of chicken soup
2 c. cooked chicken or turkey, diced
2 oz. chopped pimentos, drained
1/8 tsp. pepper
1/4 c. buttered bread crumbs

Cook and drain macaroni. Over medium heat, cook butter, mushrooms, and onions until tender. Do not brown. Combine soups and milk. Mix everything together except bread crumbs. heat thoroughly.

In 2 1/2 quart baking dish, place macaroni and rest of combined ingredients. Bake at 350 degrees for 30 minutes. Top with bread crumbs. Bake 10 minutes more.