4 c. chopped chicken or turkey, cooked
1 can mushroom soup
1 sm. onion, finely chopped
1 (2 oz.) jar pimientos, diced
1/2 tsp. salt
1/2 lb. cheddar cheese
2 c. uncooked macaroni
1 (14 oz.) can chicken broth or homemade chicken broth
1/2 green pepper, chopped fine
1 sm. can water chestnuts, sliced

Combine all ingredients, except reserve a little cheese to sprinkle on top. Mix well and turn into a 9"x13" baking dish, cover with foil and refrigerate overnight. Remove foil and bake at 350 degrees for 1 hour. Can be made ahead and kept in the refrigerator several days before cooking.