6 oz. spaghetti or elbow macaroni
2 c. diced cooked chicken
4 oz. (1 c.) shredded sharp process American cheese
1 can condensed cream of chicken soup
1 c. milk
1 (3 oz.) can sliced mushrooms, drained (1/2 c.)
1/4 c. chopped pimiento
1 oz. (1/4 c.) shredded sharp process American cheese

Cook pasta in boiling salted water until tender, about 15 minutes, stirring occasionally. Cook elbow macaroni about 6 minutes. Rinse with cold water; drain. Combine chicken, the 1 cup cheese, soup, milk, mushrooms, pimiento, and pasta. Turn into 2 quart casserole; bake, covered, in 350 degree oven for 50 to 60 minutes, uncover, top with the remaining cheese and return to oven until cheese melts. 6 servings.