1 1/2 c. cut up, cooked chicken
1 c. (4 oz.) shredded cheddar cheese
1 c. milk
1/2 tsp. salt
1/2 tsp. curry powder
1 can (10 3/4 oz.) condensed cream of chicken soup
1 pkg (7 oz.) elbow macaroni
1 can (4 oz.) mushroom stems & pieces, undrained
1 jar (2 oz.) diced pimientos

Mix all ingredients in ungreased 1 1/2 quart casserole or rectangular baking pan. Cover and bake in 350 degree oven until macaroni is tender, 55 to 60 minutes.