Overnight Chicken and Macaroni Casserole | Blue Flame Kitchen

Ingredients

• 1 can (10 oz/284 mL) cream of chicken soup
• 1 can (10 oz/284 mL) cream of celery soup
• 1 can (8 oz/227 mL) sliced water chestnuts, drained
• 3 cups cubed cooked chicken
• 2 cups uncooked elbow macaroni
• 2 cups milk (2%)
• 1 cup shredded cheddar cheese
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup sliced green onions
• 1/2 tsp freshly ground pepper