Ingredients
2/3 cup uncooked elbow macaroni2/3 cup sliced fresh mushrooms2 tablespoons finely chopped onion1 tablespoon finely chopped green pepper1 tablespoon butter3/4 cup cubed cooked chicken1/2 cup shredded cheddar cheese1/2 cup sour cream2 tablespoons 2% milk1 tablespoon chopped pimiento-stuffed olives1/2 teaspoon seasoned salt1/8 teaspoon pepper1/4 cup soft bread crumbs1 teaspoon butter, melted
Preparation
Cook macaroni according to package directions. Meanwhile, in a small skillet, saute the mushrooms, onion and green pepper in butter until tender.
In a small bowl, combine the chicken, cheese, sour cream, milk, olives, seasoned salt, pepper and vegetable mixture. Drain macaroni; add to chicken mixture.
Transfer to a 3-cup baking dish coated with cooking spray. Combine bread crumbs and butter; sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.
