1 (7 oz.) pkg. macaroni, uncooked
1 can cream of mushroom soup
3/4 c. cheddar chive/onion sour cream
1 (5 1/3 oz.) can evaporated milk
1 sm. can mushrooms, undrained
1 1/2 c. chopped celery
1/4 c. chopped onion
1 sm. jar pimientos, drained & chopped
3 c. chicken, cooked & diced
1/2 lb. cheddar cheese
Buttered bread crumbs
Slivered almonds

Mix all except crumbs and almonds. Pour in 9"x13" pan. Top with crumbs and almonds. Refrigerate overnight. Bake 1 hour at 350 degrees, covered. Uncover and bake 1/2 hour more. Serves 6 to 8.