3 1/2 oz. elbow macaroni
3/4 c. milk
1 can cream of chicken soup
2 c. chopped cooked chicken
1 c. shredded cheese
1 (4 oz.) can mushrooms, drained
1/4 c. chopped pimiento

Cook macaroni according to package directions; drain. In a bowl, stir milk into soup. Add chicken, half the cheese, the mushrooms, pimiento and cooked macaroni. Mix well.

Turn mixture into a 2 quart casserole. Bake, uncovered at 350 degrees for 50 minutes. Uncover and stir. Top with remaining cheese; bake until cheese melts. Makes 6 servings.