2 c. uncooked elbow macaroni
2 c. cooked chicken, diced
2 c. milk
2 c. shredded cheddar cheese
1 sm. onion, chopped
2 cans cream of chicken soup
1/2 c. chopped green pepper
1 can sliced water chestnuts

Combine all ingredients. Place in a 9 x 13 inch pan overnight or at least 8 hours. Bake for 1 hour at 350 degrees. Let stand for 5 to 10 minutes, until cheese firms up. Cut up in squares.