This recipe was clipped from a magazine and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

CREAMY CHICKEN CASSEROLE

1 (7 oz.) package Creamettes Elbow Macaroni, 2 cups uncooked
2 tbsp. butter or margarine
1 cup sliced, fresh mushrooms
1/4 cup minced onion
1 can (11 oz.) Campbell’s Condensed Cheddar Cheese Soup
1 can (10 3/4 oz.) Campbell’s Condensed Cream of Chicken Soup
1/2 cup milk
2 cups diced, cooked chicken or turkey
1 cup frozen peas, thawed
1 jar (2 oz.) chopped pimiento, drained
1 teaspoon tarragon leaves
1/8 teaspoon white pepper
1/4 cup buttered bread crumbs

Prepare Creamettes Elbow Macaroni according to package directions. Drain. Meanwhile, prepare sauce. In 2-quart saucepan over medium heat, in hot butter, cook mushrooms and onions until tender. Do not brown. Stir in remaining ingredients except macaroni and bread crumbs. Heat through. In 2 1/2-quart baking dish, combine sauce and macaroni; toss to coat evenly. Bake at 350°F. for 30 minutes; stir. Top with bread crumbs. Bake 10 minutes more. Makes 6 to 8 servings.