2 c. cooked chicken breasts, cut up
1 (7 oz.) pkg. elbow macaroni, uncooked
1/2 lb. grated Cheddar cheese
2 cans golden mushroom soup diluted with
2 c. milk
1/2 green pepper, diced
1 (2 oz.) jar pimento
4 hard cooked eggs, chopped
1 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can sliced water chestnuts
1 sm. onion, minced

Combine all ingredients in any order, mix well. Store in refrigerator overnight. Pour into 2 1/2 quart casserole and bake 1-1 1/4 hours. Remove cover for last 1/2 hour of baking. Serves 6.