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.