2 1/2 c. cooked, diced chicken (turkey)
2 c. elbow macaroni, uncooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can of milk
1 3/4 c. chicken broth
1 sm. onion, chopped
1/2 green pepper, chopped
2 oz. pimento, chopped
1/2 c. Velveeta cheese, cut in sm. cubes
1 tsp. salt
1 can water chestnuts, sliced (optional)
1/2 c. celery, chopped

Mix all together. Place in a 9 x 12 inch greased pan. Refrigerate overnight. Sprinkle buttered bread crumbs over top before baking. Bake at 350 degrees for 1 to 1 1/2 hours. Remove from oven and let stand for 5 minutes before serving. Serves 8 to 10.