2 c. diced cooked chicken
1 (7 oz.) pkg. uncooked elbow macaroni
1/2 lb. Cheddar cheese, shredded
2 (10 3/4 oz.) cans cream of mushroom soup
2 c. milk
1/2 green pepper, chopped
1 (2 oz.) jar pimento, diced
4 hard boiled eggs, chopped
1 tsp. salt
Dash of pepper
1 (3 oz.) can water chestnuts, sliced
1 sm. onion, chopped

Combine and mix all ingredients in a large bowl. Refrigerate overnight. Turn into a 9 x 13 inch glass baking dish. Bake at 350 degrees for 1 1/4 hours. Tuna, shrimp or crabmeat may be substituted for the chicken. Yield 8-10 servings.