Preheat oven to 350F. Saute onion and celery in butter until tender. Add flour to make cream gravy. Add salt and pepper to taste. Add 2 cups milk and cook until thick. Add 1 can cream of mushroom soup and 1 cup cheese.
Remove from heat. Add onion tops and bell pepper. Add cooked chicken breast; stir and add mixture to cooked elbow macaroni. Place in large baking dish or divide it into two equal portions (can be frozen for later use). Serve with crackers and green salad. Chop 2 more ounces of cheese. Sprinkle top with bread crumbs or crackers. Garnish with cheese and paprika. Start baking with foil on too (45 minutes to 1 hour). When bubbling, remove foil and let top brown about 20 more minutes.
Canned chicken or tuna can be used.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana