1/2 c. chopped onion
3 tbsp. butter, melted
2 (10 3/4 oz.) cans cream of chicken or celery
2 c. shredded Cheddar cheese, divided
1 c. milk
3 1/2 c. chopped cooked chicken
2 1/2 c. cooked macaroni
1/4 c. Ritz crackers, crushed

Sauté onion in butter in large skillet until tender. Add soups and 1 1/2 cups cheese. Gradually add milk. Cook over medium heat until cheese melts. Stir in chicken and macaroni. Pour mixture into greased 2 1/2-quart casserole. Sprinkle with cracker crumbs.

Bake at 350°F for 30 minutes or until heated. Top with remaining 1/2 cup cheese and bake an additional 5 minutes.