1 (7 or 8 oz. size) box Creamettes, uncooked
1 pt. milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 sm. onion, cut fine
4 hard boiled eggs, chopped
3 c. chicken, cooked
1/3 lb. Velveeta cheese, cubed
1/2 c. celery, chopped sm.
Green pepper, chopped sm.
Pimento (optional)

Mix the cream of mushroom soup and cream of chicken soup together. Gradually add 1 pint of milk, stirring together. Add the remaining ingredients. Pour into a 2 1/2 to 3 quart casserole dish. Let stand in refrigerator overnight. Let stand at room temperature for 1 hour before baking. Top with buttered crumbs.