8 oz Skinner® Elbows
4 Tbsps butter
1/4 cup onion, chopped
10 1/2 oz (10 3/4 oz.) condensed cream of celery soup
1 cup milk
2 cups cooked chicken, cubed
10 oz frozen peas and carrots, thawed
1/4 cup dry seasoned bread crumbs
2 Tbsps butter
1/2 tsp poultry seasoning

Cooking Directions:

1.  Heat oven to 375-degrees F.

2.  Prepare pasta according to package directions; drain.

3.  In medium saucepan, melt butter; cook onion until tender but not brown. Add soup and milk; stir until smooth.

4.  Stir in chicken, peas and carrots and hot cooked pasta; place in buttered 2-quart casserole.

5.  In a small bowl, combine bread crumbs, melted butter and poultry seasoning; sprinkle on top of pasta mixture.

6.  Bake, uncovered, 20 to 25 minutes or until hot and bubbly.