4 c. cut up cooked chicken
1 can cream of mushroom soup
1 can cream of celery soup
1 (10 oz.) can evaporated milk
1 sm. onion, diced
1/2 lb. Velveeta cheese, diced
1 can chicken broth
4 hard cooked eggs, chopped
1 (7 oz.) pkg. uncooked elbow macaroni
1/2 stick butter

Mix all ingredients except eggs. Put 1/2 mixture in casserole dish, then layer eggs, finish filling dish with remaining ingredients. Let stand in refrigerator overnight. Bake 1 hour to 1 1/2 hours. Top with buttered bread crumbs if desired last 20-25 minutes.