My favorite main dish recipe from Mom, this casserole is considered "birthday food" because we often requested it for our birthdays. Hearty and flavorful, it's a real family-pleaser anytime!

Ingredients

• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups half-and-half cream
• 1-1/2 to 2 cups chicken broth, divided
• 3/4 pound velveeta, cubed
• 2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
• 3 cups cubed cooked chicken
• 1 jar (2 ounces) diced pimientos, drained
• 1 teaspoon salt
• 1/2 teaspoon pepper
• snipped fresh parsley, optional

Directions

1. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream and 1-1/2 cups of the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese; stir until melted. Add the macaroni, chicken, pimientos, salt and pepper. Add additional broth if needed.
2. Pour into a 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through. Sprinkle with parsley if desired.