Chicken Casserole - cooking recipe

Ingredients

1 (7 oz.) box elbow macaroni
2 c. milk
2 (10 oz.) cans cream of chicken soup
1/2 lb. Velveeta cheese
1 (4 oz.) can sliced mushrooms
2 to 3 c. cooked chicken, cut up
1 c. diced celery
1 small can water chestnuts, sliced
1 small onion, chopped
1 small jar pimento, chopped
salt and pepper to taste

Preparation

Mix uncooked macaroni with all of the ingredients except the cheese.
Place in a 9 x 13-inch pan.
Top with Velveeta cheese which has been cubed.
Refrigerate overnight.
Next day bake at 350\u00b0.
Cover for 45 minutes, then uncover and continue baking for 20 minutes.