Ingredients
| 1 Cup |
milk |
| 1 Cup |
chicken broth |
| 1 Can |
cream of chicken soup |
| 1 Can |
cream of mushroom soup |
| 2 Cup |
cooked chicken, cut in pieces |
| 2 Cup |
raw elbow macaroni |
| 8 Ounce |
processed cheese, cubed |
| 2 Tablespoon |
diced onion |
| 1/4 Cup |
diced celery |
| |
salt and pepper, to taste |
| 1 Can |
sliced water chestnuts, drained |
| 1 |
small jar pimentos, drained |
| 1 |
small jar mushrooms, drained |
Instructions
Mix milk, broth and soups until smooth. Combine remaining ingredients in large bowl. Pour soup mixture over all and mix well. Pour into greased casserole dish, cover and refrigerate overnight. Bake at 350 degrees for one hour.
