Amount
Ingredient
Preparation



2
cups
chicken

diced, cooked



2
cups
pasta, elbow macaroni

elbow, uncooked



2
each
soup, cream of mushroom

10 1/2 oz cans, fat free



1
each
milk

evaporated, 12 oz can, fat free



1 3/4
cup
vegetable stock

or chicken or beef



1
each
onion

chopped



1
each
water chestnuts

small can, drained, sliced



1/2
pound
cheddar cheese

shredded, reduced fat



1/2
teaspoon
salt

 Mix all ingredients in order given in large bowl. Put in well greased 9x13 inche pan. Cover with aluminum foil and refrigerate overnight. 

Next day remove foil and bake in 35 degree oven for 1 hour.

Note: must be made one day ahead