4 cups cooked, cubed chicken
1 cup small, raw macaroni shells
1/2 cup sliced celery
1 large (8 oz) can mushrooms, drained
1 onion, minced
1 1/2 sticks (3/4 cup) butter
1/2 cup flour
1 cup milk
1 cup chicken broth
4 ounces grated Cheddar cheese
1/2 cup dry sherry
1 small can evaporated milk | | | Melt butter and add flour. When smooth, add can evaporated milk. Then add regular milk, chicken broth and cheese. Cook until thickened; salt and pepper to taste. Add sherry. Mix in remaining ingredients and pour into buttered casserole. Bake uncovered in preheated 350 degree oven for 45 minutes. From the Bulldog Cookbook
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