4 chicken breast, cooked, deboned, cup up small
1 7 oz pkg raw elbow macaroni
1 can cream of chicken soup
1 small onion
2 cups milk
Small jar pimentoes
1/2 small bell pepper
1 can cream of celery soup
1/2 lb. Velveeta
1 can cream of mushroom soup

Mix all together and put in large casserole. DO NOT PRE COOK macaroni.

Bake at 300°F for 1 hour. Best if you can mix the night before cooking the next day and be sure and keep refrigerated.