2 c. uncooked macaroni
1 3/4 c. chicken broth
3 c. cubed cooked chicken
1/3 c. chopped green pepper
3 tbsp. chopped canned pimento (optional)
1 c. grated cheddar cheese
1 c. chopped celery
3 tbsp. chopped onion
1 c. milk
1 can cream of chicken soup
1 can cream of mushroom soup

Mix together and spread in greased 9x12-inch (or 13-inch) pan. Cover and put in the refrigerator overnight.

Bake at 300°F for 2 hours or 350°F for 1 hour 15 minutes. Cut in serving pieces. This can be baked, cooled and frozen and then reheated if there are leftovers.

Serves 12.