First place recipe by Carolyn Samuelson of Sioux City, Iowa 

3 cups of either cooked chicken, turkey or ham

2 cups elbow macaroni, cooked and rinsed

1 (16 ounce) package frozen peas

1 pound Velveeta, cubed

1 cup milk 

1 can cream of chicken soup

1 can cream of mushroom soup

1/2 cup green peppers, chopped

1/2 cup onion, chopped

1 can chopped water chestnuts or 1 package sliced almonds

1 can pimento (optional) 

Mix all ingredients and place in a large casserole dish. Bake for 1 hour at 350 degrees. 

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