Chicken Macaroni Salad

• 2 Tbsp. butter or margarine
• 1 1/4 cups all purpose flour
• 2 cups light cream
• 1 1/2 - 2 cups chicken broth (divided)
• 3/4 lb. Velveeta cheese, cubed
• 2 boxes (7 oz. each) elbow macaroni, cooked and drained
• 3 cups cubed chicken
• 1 jar pimentos, drained (opt.)
• 1 tsp. salt
• 1/2 tsp. pepper
• snipped parsley (opt.)

Directions

In a large sauce pan, melt butter. Stir in flour until combined. Add cream and 1-1/2 cups broth all at once; stir until smooth. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove from the heat; add cheese and stir until melted. Stir in macaroni, chicken, pimentos, salt and pepper. Add additional broth, if needed, Pour into a 3 qt. baking dish. Bake uncovered at 350 degrees F for 40 minutes or until heated through. Sprinkle with parsley, if desired. Serves 6-8

By Robin from Washington, IA

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