3 1/2 ounces elbow macaroni (1 cup) 3/4 cup milk 1 can condensed cream of chicken soup -- (10 3/4 ounce) 2 cups cooked chicken -- chopped 1 cup shredded sharp American cheese -- (4 ounces) 1 can mushroom stems and pieces (4 ounce) -- drained 1/4 cup pimiento -- chopped 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 degrees for 50 minutes. Uncover and stir. Top with the remaining cheese; bake till cheese melts, 2 to 3 minutes longer.
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