2 c. cooked chicken, diced
8 oz. UNCOOKED elbow macaroni or 2 c. sm. elbow macaroni
2 cans undiluted mushroom soup (may sub. 1 celery & 1 mushroom)
2 c. milk (sub. 1 c. broth, if desired)
1/2 lb. sharp cheddar cheese, grated (save about 1 c. for topping)
1 sm. onion, finely minced
1 sm. can pimento (or less)

Mix together, pour into greased casserole, top with grated cheese. Refrigerate overnight. Bake at 350 degrees for 1 hour or until brown and bubbly. Serves 8 to 10.