5 breasts chicken, boiled, cooled, cut up in bite sizes
2 cans cream of chicken soup
2 c. milk
1 sm. grated onion
1 (8 oz.) Philadelphia cream cheese
1 c. sm. shell macaroni, uncooked

Take 1/2 cup of milk for the 2 cups; place in bowl. Cut the Philadelphia cream cheese in and beat until well mixed. Salt and pepper to taste. In large bowl, mix all ingredients above. Place in greased 9x13 inch pan, put in refrigerator overnight. Take out an hour before cooking.

I use 1/2 cube butter and 2 cups Pepperidge Farm dressing; mix warm butter with dressing. Crumble over chicken before cooking. Cook in 350 degree oven about 1 hour.