Creamy Chicken Casserole Jan Peterson

1 cup macaroni 3/4 cup milk

1 can condensed cream of chicken soup 2 cups chopped cooked chicken

1 cup shredded sharp American cheese 1 - 4 oz. Can of mushrooms

1/4 cup chopped pimiento

Preheat oven to 350. 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 for 50 minutes. Uncover and stir. Top with the remaining cheese; bake until cheese melts - 2 to 3 minutes longer.