2 1/2 c. cooked chicken, diced
2 c. elbow macaroni, uncooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 1/2 c. milk
1 1/2 c. chicken broth
1/2 lb. Velveeta cheese, shredded
1 tsp. salt
1 sm. onion, chopped
1/2 c. celery chopped
1 sm. jar diced pimento
1/2 c. green pepper, chopped (optional)

Mix all ingredients together and pour into a 9 x 13 inch baking dish. Cover and refrigerate overnight. Before baking crumble potato chips on top.

Bake 1 hour in 350 degree oven. Let stand a few minutes before serving.