2 to 3 cups chopped, cooked chicken
2 c. chicken broth
1/3 c. green pepper, chopped
1/3 c. onion, chopped
4 oz. jar chopped pimientos
3 c. cooked pasta
1 can cream of mushroom soup
1 can cream of chicken soup
grated Cheddar cheese
Mix everything together and season to taste. Add 2 c. grated cheese.
Start adding chicken broth beginning with 1 cup. You want it stirrable - not soupy.
Pour into casserole; top with more cheese.
Bake at 350 for 35 to 45 minutes.*
*I always cover mine with foil and take it off for the last 10 minutes. This keeps it from getting too brown.