7 oz. pkg. elbow macaroni
2 c. milk
1 c. fine chopped onions
1 can cream of celery soup
1/3 - 1/2 lb. grated Cheddar cheese
2 tbsp. pimento
1 can cream of mushroom soup
2 oz. sliced mushrooms
2 c. diced chicken

Mix all the above ingredients well and place in refrigerator overnight. Remove from refrigerator 1 hour before ready to cook. Stir well and place in casserole dish. Bake at 350 for 1 hour.