2 c. diced, cooked chicken
1 (7 oz.) pkg. Creamettes, uncooked
1/2 lb. grated cheddar cheese
2 cans cream of mushroom soup
2 c. milk
1/2 green pepper, diced
1 sm. onion, minced
1 (12 oz.) jar pimento, diced
4 hard cooked eggs, coarsely chopped
1 tsp. salt
1 (5 oz.) can water chestnuts, sliced

Combine and mix all ingredients in a large bowl. Refrigerate overnight, then turn into a shallow casserole (13x9) or 2 small casseroles. Bake in a 350 degree oven for 1 hour. Can substitute 2 (6 1/2 oz.) cans tuna or turkey for chicken.