1 (7 oz.) pkg. elbow macaroni
2 c. cooked chicken, cut up
2 cans cream of chicken soup, undiluted
2 c. milk
1/2 lb. shredded sharp cheddar cheese
1/4 c. frozen chopped onions
1/4 c. chopped green pepper
1 (4 oz.) jar pimento, chopped
1 can water chestnuts, sliced

Put raw Creamettes into the bottom of a lightly greased 9 x 13 inch baking dish. Add all ingredients and stir gently until well blended. Cover with foil and place in refrigerator overnight. Before baking, bring to room temperature. Bake uncovered at 350 degrees for 1 hour. Serves 10.