Mary Ellen'S Chicken Casserole

• 3 c. chopped cooked chicken, turkey or ham
• 2 c. elbow macaroni, uncooked
• 2 c. milk
• 2 cans cream of mushroom soup (undiluted)
• 1 large can mushrooms, sliced
• 1 (8 oz.) can water chestnuts, sliced
• 1/4 large diced sharp Cheddar cheese
• 1/2 c. diced green pepper
• 1/2 Tbsp. minced onion
• salt and pepper to taste

1. Mix all ingredients, reserving 1/2 of your diced cheese which you place over top of casserole.
2. Put into 9 x 13-inch pan (divide into 2 pans) and place in refrigerator for 24 hours.
3. Bake 1 hour at 325u0b0 uncovered.
4. This casserole freezes well before baking.
5. I usually divide into 2 casseroles and bake one and freeze the other for a later meal.
6. This is very hearty and only needs the addition of a salad or green vegetable.

chicken, elbow macaroni, milk, cream of mushroom soup, mushrooms, water chestnuts, cheddar cheese, green pepper, onion, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445034 (may not work)