CHICKEN MACARONI CASSEROLE
2 TB butter
1/4 c. flour
2 c. light cream
2 c. chicken broth, divided
3/4 pound process American cheese, cubed
12-14 oz elbow macaroni, cooked and drained
3 c. cubed cooked chicken
2 oz jar diced pimientos, drained
In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1&1/2 c. broth; stir until smooth. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Add cheese and stir until melted. Stir in macaroni, chicken and pimientos. Add additional broth if needed. Pour into a baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through.
