Chicken Casserole II

• 2 -2 12 cups cooked chicken, diced
• 2 cups elbow macaroni, uncooked
• 2 (10 1/2 ounce) cans cream of mushroom soup (or combination)
• 10 12 ounces milk (1 soup can)
• 1 34 cups chicken broth
• 1 small onion, chopped
• 12 green pepper, chopped
• 1 (2 ounce) jarsliced pimientos
• 1 (8 ounce) can sliced water chestnuts, drained
• 12 lb cheddar cheese, grated
• 12 teaspoon salt

1. In a LARGE mixing bowl, mix all ingredients together.
2. Pour into a greased 9x13 baking pan.
3. Cover with a lid or aluminum foil and refrigerate for at least 8 hours, so macaroni can absorb liquids.
4. Bake, uncovered for one hour at 350 degrees (or until heated throughly.

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

Taken from www.food.com/recipe/chicken-casserole-ii-115262 (may not work)