1 1/2 c. Rawelbow macaroni
2 c. cooked diced chicken
1 can cream of mushroom soup
1 1/2 c. milk
1 tsp. dried onion
3 tsp. melted butter
3/4 c. Cheddar cheese, shredded
1/4 tsp. salt
3 tsp. butter
1 c. flour
1 1/2 c. chicken broth
4 tsp. real lemon
1/4 c. shredded cheese

Mix cream of mushroom soup with milk, layer macaroni, diced chicken, soup, onion, butter, cheese and salt in 9 x 13 inch pan. Let stand in refrigerator overnight. Next day make gravy with 3 teaspoons butter, flour and chicken broth. Stir and heat to boiling. Add real lemon. Cool gravy. Spread on top of casserole. Sprinkle with shredded cheese on top. Bake 1 hour at 350 degrees and serve hot.