Chicken Macaroni Casserole

3 cups chicken, cooked & cubed
2 cups elbow maracroni, uncooked
2 cups shredded cheddar cheese
3 1/2 cups water with 3 tsp. chicken bouillon granules dissolved
2 cans cream of mushroom soup
8 oz. can sliced water chestnuts, drained
8 oz. jar sliced mushrooms, drained
1/3 cup onion, finely chopped
1/4 cup green pepper, chopped
2 oz. jar sliced pimentos, drained
1 Tbsp. soy sauce
4 cups herb-flavored stuffing mix
1/2 cup butter, melted

In a large bowl, combine all ingredients except stuffing and butter. Transfer to greased 13x9 dish. Refrigerate overnight. Remove from refrigerator 30 minutes before baking. Toss stuffing mix with butter and sprinkle over casserole. Bake, uncovered, at 350 for 50-55 minutes.

**We are having this one tonight. I left out the water chestnuts, green pepper and pimentos because we don't like them. It only took a few minutes to throw this one together.