Chicken & Mushroom Bake

Makes 6 servings

6 boneless, skinless chicken breasts, cooked and cubed

16-oz. pkg. medium egg noodles, cooked

8-oz. can sliced water chestnuts, drained

2 10-3/4 oz. cans cream of mushroom soup

1-1/2 c. chicken broth

1 c. milk

1 onion, chopped

12-oz. pkg. shredded Cheddar cheese

2-oz. jar chopped pimentos, drained

1 t. salt

pepper to taste

Combine all ingredients in a large bowl. Spread in a greased 13"x9" baking pan; cover and refrigerate overnight. Bake at 325 degrees for 60 to 70 minutes. Let stand for 15 minutes; cut into squares.

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