4 chicken breasts
10 oz. chicken broth
1 chopped onion
1/2 c. chopped celery
1 can cream of mushroom soup
1 can cream of celery soup
1 sm. can evaporated milk
1 stick butter
Mushrooms, fresh or canned
2 c. macaroni
1 brick Velveeta cheese (1/2 to 1 lb. Velveeta)

Boil chicken breasts saving the chicken broth. Cool chicken, skin and debone. Cut chicken into chunks. Combine milk, butter, soups and heat until butter melts.

2 c. uncooked macaroni
Chicken
Veggies
Liquids

Top with 1/2 to 1 pound Velveeta cheese cubed. Bake covered at 350 degrees for 1 hour and 15 minutes.

(Meadow Lake)