1 10 3/4 can of condensed cream of mushroom or chicken
1/2 cup of milk
1 tablespoon dried minced onion
1/4 teaspoon of dried basil or sage, crushed
1/8 teaspoon of black pepper
4 slices of American cheese, torn into pieces
1 cup of dried elbow macaroni
4 cooked boneless chicken breasted ( cut into chunky pieces)
1/4 cup chopped red sweet pepper or one one 2 ounce jar sliced pimiento , drained ( optional)
In an ungreased 1 1/2 quart casserole combine soup, milk, dried onion, basil, and black pepper. Add cheese, chicken, uncooked macaroni, and sweet pepper to soup mixture; mix well. Cover and chill for 3 to 24 hours.
Bake covered in a 375 degree oven for about 1 hour or until macaroni is tender, stirring once.