Chicken Macaroni Casserole Recipe

2 cups uncooked elbow macaroni

2 cups (8 ounces) shredded cheddar cheese

2 cans (14-1/2 ounces each ) chicken broth

2 cans (10-3/4 ounces each ) condensed cream of mushroom soup, undiluted

1/3 cup finely chopped onion

1 can (8 ounces) sliced water chestnuts, drained

1 jar (6 ounces) sliced mushrooms

1/4 cup chopped green pepper

1 jar (2 ounces) sliced pimientos, drained

1 tablespoon soy sauce

4 cups herb-flavored stuffing mix

1/2 cup butter, melted