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Submitted by: Nancy Molldrem from Eau Claire, WI
Originally shared on the web 03/16/2011

6 boneless, skinless chicken breasts
1 t. salt
8-oz. can sliced water chestnuts, drained
2 10-3/4 oz. cans cream of mushroom soup
12-oz. pkg. shredded Cheddar cheese
2-oz. jar pimentos, drained
1 c. milk
7-oz. pkg. elbow macaroni, uncooked
1 onion, finely chopped

Cover chicken with water in a medium saucepan; bring to a boil over medium-high heat. Add salt and simmer until chicken is tender. Drain, reserving 1-1/2 cups broth. Cube chicken; set aside. Mix remaining ingredients and reserved broth in a large bowl. Fold in chicken and spread mixture in a lightly greased 13"x9" baking pan. Cover and refrigerate for at least 12 hours. Bake at 325 degrees for one hour and 15 minutes. Cut into squares and serve. Serves 8 to 10.