This recipe comes from the Culinary Arts Institute’s “250 Ways to Prepare Poultry and Game Birds”. (1940)

3 T. butter
1 T. flour
3 oz. cream cheese
1 small pimiento, chopped
1 t. salt
dash of pepper
1 C. milk
1 C. chicken broth
2 C. diced cooked chicken
1 1/2 C. cooked macaroni

Melt butter, add flour, cream cheese, pimiento and seasonings. Blend. Combine milk and chicken broth and add gradually to first mixture, stirring constantly. Heat to boiling and cook for 3 minutes. Add chicken and macaroni and pile into greased baking dish and bake in moderate oven (350 degrees) for 25-30 minutes. Serves 8.