Chicken Casserole II

This is a make ahead bake later casserole that I got from the organist at church, thank you Ruth. This needs to be refrigerated for at least 8 hours before you bake it, so the macaroni can absorb the liquid. Talk about good tasting comfort food. YUM! You can use 2 cans of any combination, of the following soups, cr. of mushroom, cr. of potato, cr. of celery, cr. of broccoli or even a can of cheddar soup is what Ruth told me.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 2 -2 1⁄2 cups  cooked chicken, diced
• 2  cups elbow macaroni, uncooked
• 2 (10 1/2ounce) cans  cream of mushroom soup (or combination)
• 10 1⁄2 ounces milk (1 soup can)
• 1 3⁄4 cups chicken broth
• 1  small onion, chopped
• 1⁄2 green pepper, chopped
• 1 (2 ounce) jar  sliced pimientos
• 1 (8 ounce) can sliced water chestnuts, drained
• 1⁄2 lb cheddar cheese, grated
• 1⁄2 teaspoon salt

Directions

1. In a LARGE mixing bowl, mix all ingredients together.
2. Pour into a greased 9x13 baking pan.
3. Cover with a lid or aluminum foil and refrigerate for at least 8 hours, so macaroni can absorb liquids.
4. Bake, uncovered for one hour at 350 degrees (or until heated throughly.