2 c. cooked diced chicken (or turkey)
2 c. uncooked sm. shell macaroni
1 med. onion, diced
Salt and pepper to taste

2 cans cream of chicken soup
2 c. milk
1 tbsp. soft butter

Place in a 2 quart greased casserole. Top with 1/2 to 3/4 cup cracker crumbs and 2 cups shredded Cheddar cheese.

Refrigerate overnight. Bake at 325 degrees one hour, covered and an additional 1/2 hour, uncovered.