5 pkgs. wide noodles, cooked
16 c. cooked, diced chicken
4 cans cream of mushroom soup
3 sm. cans mushrooms
4 cans peas, drained
1 lg. bunch celery, diced
1 lg. onion, diced
6 c. chicken broth
Pimento
Season to taste

Mix the chicken broth with the soup. Add to the rest of the ingredients; stir carefully. Bake at 350 degrees until well heated through.