CHICKEN CASSEROLE

6 cups chopped cooked chicken (large pieces)
1 (10 oz) can chicken rice soup
1 (10 oz) can cream of mushroom soup
1 (6 oz) can mushroom pieces, drained
1 (8 1/2 oz) can water chestnuts, drained and sliced
1 (5 1/3 oz) can evaporated milk
1 (5 1/2 oz) can chow mein noodles
1 (4 oz) can pimiento, chopped (optional)
1/2 lb sharp cheese, grated
Combine chicken, soup, mushrooms, chestnuts, evaporated milk, noodles and pimiento. Pour into 3-quart casserole dish. Cover with cheese.
Bake at 350° for 30 minutes.