2 c. raw shell macaroni
2 c. diced cooked chicken
2 cans cream of mushroom soup
1 c. diced celery
Diced pimento (optional)
1/2 lb. Velveeta cheese, melted in 2 c. broth or milk
1 tsp. or 1 cube chicken bouillon

Mix all ingredients together. Put in a 9 x 12 inch greased pan and refrigerate overnight. Bake at 350 degrees for 1-1/2 hours.