8 oz Skinner®® Rigatoni
1/2 cup celery, chopped
1/2 cup onion, chopped
1/3 cup butter
1/3 cup all purpose flour
2 Tbsps chicken flavored bouillon
4 1/2 cups milk
1 1/2 cups shredded sharp Cheddar cheese
3 cups chicken, cubed
1 jar (2 oz.) pimientos, sliced, drained
1 can fried onions, optional

Cooking Directions:

1.  Prepare pasta according to package directions; drain.  Preheat oven to 350º F. 

2.  In large skillet, over medium heat, cook celery and onion in butter until tender; stir in flour and bouillon. Gradually stir in milk. Cook and stir until thickened and bubbly. Remove from heat.

3.  Add cheese; stir until melted. Stir in cooked pasta, chicken and pimentos.

4.  Spoon mixture into greased 13 x 9-inch baking dish; cover. Bake 30 minutes or until hot and bubbly. Uncover; top with french fried onions, if desired. Bake 5 minutes longer. Let stand 10 minutes.