Recipe By : June A. Halapir
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Pasta
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups Diced Chicken -- cooked
1 7 oz Pkg Elbow Macaroni -- uncooked*
2 Cups Grated Cheddar Cheese
2 Cans Cream of Mushroom Soup -- undiluted
1 Cup Milk
1/4 Cup Diced Green Pepper
2 Oz Pimento
4 Hard Boiled Eggs -- coarsely chopped
1 Tsp Salt
1 Dash Pepper
1 Can (5 oz) Water Chestnuts -- sliced
1 Small Onion -- chopped
1 Jar Sliced Mushrooms (optional)
Top with Canned Onion Rings (optional)
(i used one small can)
Bake 1 1/4 Hours at 350
13 X 8 1/2" Pan
Combine and mix all ingredients in large bowl, set
in refrigerator overnight. Turn into shallow glass
casserole and bake.
*Believe it or not, the macaroni gets soft overnight
and you would never know it was in the casserole
