Betty'S Chicken Casserole - cooking recipe

Ingredients

2 1/2 c. cooked chicken, cubed
2 c. uncooked elbow macaroni
2 cans cream of chicken soup or mushroom
1 soup can milk
1 (14 1/2 oz.) can chicken broth
1/2 lb. shredded Cheddar cheese
1/2 tsp. salt
1/4 green pepper, chopped
1 small onion, chopped
1 (5 oz.) can drained water chestnuts

Preparation

Mix
in
order\tgiven.\tRefrigerate overnight.\tBake at 350\u00b0 for 1 hour in well-greased 9 x 13-inch pan.