Ingredients:
2 -2 1/2 cups cooked chicken, diced
2 cups elbow macaroni, uncooked
2 (10 1/2 ounce) cans cream of mushroom soup ( or combination)
10 1/2 ounces milk ( 1 soup can)
1 3/4 cups chicken broth
1 small onions, chopped
1/2 green peppers, chopped
1 (2 ounce) jars sliced pimientos
1 (8 ounce) cans sliced water chestnuts, drained
1/2 lb cheddar cheese, grated
1/2 teaspoon salt
Directions:
In a LARGE mixing bowl, mix all ingredients together.
Pour into a greased 9×13 baking pan.
Cover with a lid or aluminum foil and refrigerate for at least 8 hours, so macaroni can absorb liquids.
Bake, uncovered for one hour at 350 degrees (or until heated throughly.
Servings: 12
Time preparation: 15 min.
Time total: 75 min.