1 cup elbow macaroni (uncooked)
3/4 cup milk
1 10 3/4-ounce can condensed cream of chicken soup
2 cups chopped cooked chicken
1 cup shredded sharp cheddar cheese
1 4 oz can mushroom stems and pieces, drained
small container chopped pimiento, drained
Cook macaroni according to package directions; drain. In a bowl stir milk into soup. Add chicken, half the cheese, the mushrooms, pimiento, and cooked macaroni; mix well. Turn mixture into a 2-quart casserole. Bake, covered, at 350 deg for 50 minutes. Uncover and stir. Top with the remaining cheese; bake till cheese melts, about 5 minutes longer.