2 whole chicken breasts, cooked and cut into bite size pieces
1/2 lb. Velveeta cheese, cut into cubes
2 cans cream of mushroom soup
1 c. milk
1 c. chicken broth
1/2 green pepper, diced
1 (2 oz.) jar pimiento, diced
4 hard cooked eggs, coarsely chopped
1 tsp. salt
Dash of pepper
1 (5 oz.) can water chestnuts, sliced (optional)
1 sm. onion or 2 green onions (optional)
1 (7 oz.) pkg. Creamettes, uncooked

Combine all ingredients. Turn into a greased 9 x 13 casserole dish. Store in refrigerator overnight. Bake at 350 degrees for 1 1/4 hours.