4 oz. sm. elbow macaroni
1 can cream of mushroom soup or cream of chicken
1 soup can of milk
1 med. onion, chopped
1/2 (4 oz.) jar pimentos
1/2 (4 oz.) can Ortega chilies
4 oz. grated Cheddar cheese
Salt and pepper
2 c. chicken or turkey, cooked
3 or 4 tbsp. Parmesan cheese

Cook macaroni; drain and set aside. Cut chicken (or turkey) into pieces. Mix all remaining ingredients and add cooked macaroni and cooked chicken. Sprinkle Parmesan cheese on top. Bake at 350 degrees until hot and bubbly. (Use a 2 quart casserole dish).