1 c. elbow macaroni
3/4 c. milk
1 (10 3/4 oz.) can condensed cream of chicken soup
2 c. cooked chicken, chopped
1 c. shredded sharp cheddar cheese (4 oz.)
1 (4 oz.) can mushroom stems and pieces, drained
1/4 c. chopped pimiento

Cook macaroni according to package and drain. In a bowl, stir milk into soup. Add chicken, HALF the cheese, mushrooms, pimiento and cooked macaroni and mix well.

Turn mixture into 2-quart casserole. Bake, covered, at 350 degrees for 50 minutes. Uncover and stir. Top with remaining cheese and bake until cheese melts - 2 to 3 minutes longer. Makes 6 servings.