2 c. cooked chicken, cut up
1/2 green pepper, diced
2 c. uncooked elbow macaroni
1 sm. onion, diced
1/2 lb. grated sharp Cheddar cheese
2 cans cream of mushroom soup or any cream soup
2 c. chicken broth or milk
1 can sliced water chestnuts (optional)
1 sm. jar pimento, diced (optional)

Mix all ingredients together and refrigerate overnight. Next day, bake for 1 1/2 hours at 350 degrees. Makes enough for a 9x13 inch pan or a little smaller if you want it thick.