2 c. milk
2 cans cream of mushroom soup
8 oz. elbow macaroni (raw)
1 can thinly sliced water chestnuts
2 c. diced, cooked chicken
1 c. chopped onion
1 1/2 c. grated cheese
Salt, parsley, pimiento strips for garnish

In large bowl combine all ingredients except garnish; mix well. Cover and refrigerate overnight. Next day preheat oven to 350 degrees. Lightly grease 13"x9"x2" baking dish. Pour mixture into dish. Bake 1 hour 15 minutes or until hot and bubbly. Garnish with parsley and pimiento strips.