Chicken Mac Casserole

• 8 ounces Heartland Elbow Macaroni
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1/4 cup milk
• 3 (5 ounce) cans chicken, chopped or 2 cups cooked diced chicken
• 1 (5 ounce) can water chestnuts, sliced
• 1/2 cup green pepper, chopped
• 1 small onion, chopped fine
• 1 (2 ounce) jar sliced pimentos
• 1 cup Cheddar cheese, shredded
• 1-1/2 cups seasoned buttered bread crumbs

1. Cook pasta according to package directions.
2. Preheat oven to 350°F.
3. Combine soup and milk in a large bowl, mix well. Add chicken, water chestnuts, green pepper, onion, pimiento, 1 cup Cheddar cheese and cooked macaroni. Mix well. Pour into 9x13-inch greased casserole.
4. Combine bread crumbs and 1 cup Cheddar cheese, sprinkle over top of casserole.
5. Bake for 35-45 minutes.

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