1 c. uncooked elbow macaroni
1 c. diced, cooked chicken
1 can of mushroom soup
1 c. milk
8 oz. process cheese spread, diced
2 hard boiled eggs
2 tbsp. chopped pimiento

Combine all ingredients, stirring well. Spoon mixture into a buttered 1 1/2 quart casserole; cover dish and place in refrigerator overnight. Remove casserole from refrigerator and allow to sit at room temperature 1 hour. Cover and bake at 350 degrees for 1 hour 15 minutes. Yield: 6 servings.