7 oz. pkg. elbow macaroni (Creamettes preferred)
2 c. cooked chicken, cut up
2 cans undiluted cream of chicken soup
2 c. milk
1/2 lb. shredded sharp cheddar cheese
1/4 c. chopped onions
1/4 c. frozen peas
4 oz. jar chopped pimento
1 can sliced water chestnuts
1/8 tsp. garlic (optional)
Salt and pepper to taste

Put raw macaroni into the bottom of a lightly greased 9 x 13 inch baking dish. Add all remaining ingredients and stir gently until well blended. Cover with foil and place in the refrigerator overnight.

Before baking, bring to room temperature. Bake uncovered, at 350 degrees for 1 hour.