1 c. elbow macaroni
1 (10 3/4 oz.) can cream of chicken soup
3/4 c. milk
2 c. chicken, cooked & chopped
1 c. Sharp American cheese, shredded & divided
1/4 c. pimento

Cook macaroni according to directions on package; drain into bowl. In a large bowl, stir milk into soup. Add chicken, half the cheese, pimento and macaroni; mix well. Turn mixture into a 2-quart casserole. Bake casserole, covered, at 350 degrees for 50 minutes. Uncover and stir. Top with cheese. Bake until cheese melts, 2 to 3 minutes.