Ingredients
3 cups cubed cooked chicken2 cups uncooked elbow macaroni2 cups shredded cheddar cheese2 cans (14-1/2 ounces each) chicken broth2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1/3 cup finely chopped onion1 can (8 ounces) sliced water chestnuts, drained1 jar (6 ounces) sliced mushrooms1/4 cup chopped green pepper1 jar (2 ounces) sliced pimientos, drained1 tablespoon soy sauce4 cups herb-flavored stuffing mix1/2 cup butter, melted
Preparation
In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Toss the stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350° for 50-55 minutes or until heated through.
