1 1/2 c. uncooked elbow macaroni
4 tbsp. butter
3 tbsp. chopped onion
2 tbsp. chopped green pepper
1 can cream of chicken soup
1 (15 oz.) can evaporated milk
2 c. cubed, cooked chicken
1/2 c. grated Cheddar cheese
2 tbsp. chopped pimentos
Dash of cayenne pepper
1/4 c. Parmesan cheese

Cook macaroni; set aside. Melt butter. Add onion and green pepper; simmer about 10 to 15 minutes. Set aside. Gradually add milk to soup. Mix well all the ingredients, except the Parmesan cheese. At this point, you can freeze in smaller portions or place all into a 2 quart casserole dish. Sprinkle with Parmesan cheese and a little paprika (for color). Bake at 350 degrees for 45 to 60 minutes.