1 c. uncooked elbow macaroni
2 c. cooked diced chicken
1 c. mild Cheddar cheese, shredded
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. milk
1 (4 oz.) can mushroom stem & pieces, drained
1/4 c. chopped pimento
1/2 tsp. prepared mustard
1 c. soft bread crumbs
2 tbsp. butter, melted

Cook macaroni as directed on package being careful not to overcook, then drain. Mix all ingredients together except the bread crumbs and butter and place in a buttered casserole dish.

Mix melted butter with bread crumbs and sprinkle over top of ingredients in casserole dish. Bake, uncovered, in a 350 degree oven for 50 minutes.