2-4 skinned chicken breasts
1 c. elbow macaroni
1 can cream of mushroom or chicken soup
1 c. evaporated milk
1 tsp. salt
1/8 tsp. pepper
1 tsp. dried parsley flakes
10 oz. sharp Cheddar cheese, grated
3 tsp. butter

Cook chicken in small amount of boiling water until tender. Drain and cool. Remove bones and cut in cubes. Cook macaroni according to package directions and drain. Combine soup, milk, salt, pepper, parsley flakes, and cheese and mix. Add the butter, chicken and macaroni and mix well. Place in a baking dish. Bake at 350 degrees for 25-30 minutes. 8-10 servings.