2 c. chicken or 1 (10 oz.) can
2 cans mushroom soup
2 c. milk
1/2 c. chopped green pepper
4 boiled eggs, chopped
1 1/2 c. uncooked macaroni
1/2 lb. sharp cheese (Colby or Cheddar)
1 c. sliced water chestnuts
1 small jar pimento strips
1 small onion, minced

Mix together and refrigerate overnight.

Bake, uncovered, in a 9 x 13-inch pan for 1 1/4 hours at 350°F.