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Chicken Casserole

2 cups cooked chicken, turkey, or Tuna
1 can water chestnuts
2 cans cream of mushroom soup
2 cups milk
1/2 lb. grated Cheddar cheese
1 small jar pimiento, drained and chopped
1 small onion, minced
7 oz. Creamette macaroni, uncooked
1 tsp. salt


Blend thoroughly and spread in greased 9 x 13 inch pan. Refrigerate overnight. Remove from refrigerator 30 minutes-1 hour before baking. Bake at 350 F for 1 1/2 hours until center is firm, uncovered.








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