Creamy Chicken Casserole - cooking recipe

Ingredients

1 (8 oz.) elbow macaroni (2 c. uncooked)
2 Tbsp. butter or margarine
1 c. sliced fresh mushrooms
1/4 c. minced onion
1 (11 oz.) can Cheddar cheese soup
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. milk
2 c. diced, cooked chicken
1 c. frozen peas, thawed
1 jar chopped pimiento, drained
1 tsp. tarragon leaves
1/4 tsp. white pepper
1/4 c. buttered bread crumbs

Preparation

Prepare elbow macaroni according to package.
Drain.
Prepare sauce in 2-quart saucepan over medium heat.
In hot butter, cook mushrooms and onion until tender.
Do not brown.
Stir in remaining ingredients except macaroni and bread crumbs.
Heat through.