2 c. cooked chicken
1 (8 1/2 oz.) can water chestnuts, drained
1 c. uncooked macaroni
1/2 c. grated cheddar cheese
2 cans cream of mushroom soup
2 c. milk
1 sm. onion, chopped
1/2 green pepper, chopped
1 sm. jar pimento chopped
4 hard boiled eggs, chopped
Add almonds on top
Salt and pepper

Mix in greased 9 x 13 pan and refrigerate overnight. Bake 1 hour until set. Top with Pepperidge Farm Herb stuffing mix and bake 10 minutes longer. Let set 10 minutes before cutting.