Chicken-Rosemary Casserole
3 cups cooked, diced chicken
8 oz. raw macaroni
2 - 10 3/4 oz cans cream of mushroom soup
2 cups milk
1/2 lb. grated cheddar cheese
1 oz. jar pimientos, chopped
1 T. chopped onion
1 t. salt
1 t. dried rosemary or 2 t. fresh
Mix all ingredients together. Let stand overnight in refrigerator ( 6 to 8 hours ). Mix and spoon into deep 2 - quart casserole dish. Bake at 350 degrees for 1 to 1 1/4 hours. 6 generous servings.
See more of Martha's recipes.
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