CRUNCHY TUNA CASSEROLE

1 can cream of chicken soup, undiluted
6 oz. medium noodles or macaroni, cooked & drained
1 can tuna, drained & flaked
1 cup shredded sharp cheddar cheese
½ cup sliced celery
½ cup milk
¼ cup mayonnaise
1 can sliced water chestnuts, drained
1 jar (2 oz.) chopped pimientos, drained
½ tsp. salt
dash pepper
pinch celery seeds

Combine all ingredients in greased 2 qt. casserole dish. Bake at 425º for 25 minutes or until hot and bubbly.