3 1/2 oz. macaroni (1 c.)
3/4 c. milk
1 can cream of chicken soup
2 c. chopped, cooked chicken
1 c. shredded sharp American cheese
1 (4 oz.) can mushroom stems and pieces, drained
1/4 c. chopped pimento

Cook macaroni and drain. In a bowl, stir milk into soup. Add chicken, half the cheese, mushrooms, pimento, and cooked macaroni; mix well. Turn mixture into 2 quart casserole. Bake, covered, at 350 degrees for 50 minutes. Uncover and stir. Top with remaining cheese. Bake until cheese melts, 2 to 3 minutes.