1 (7 oz.) pkg. Creamettes macaroni (uncooked) or 2 c. other brand
1 can cream of mushroom soup
1 can cream of celery soup
1 can mushrooms (stems and pieces)
1/4 green pepper, diced
1 small onion, chopped
1 jar diced pimentos
1/2 lb. Velveeta cheese, diced
2 c. milk
1 chicken, cooked, removed from the bones and cut into pieces

Mix all the ingredients well in a large bowl that will allow stirring every few hours. Refrigerate overnight or several hours to allow macaroni to soften. Pour into casserole and bake 1 hour at 350°F.