1 (16 oz.) box Mostaccioli Rigati macaroni
2 (5 oz.) cans white chicken in water
1 (8 oz.) Velveeta cheese
1 can cream of chicken soup
1 can cream of celery soup

Cook the macaroni and drain. Pour into large bowl. Add soups, chicken, and half the Velveeta cheese; stir. Pour ingredients in a greased casserole dish. Cut remaining Velveeta cheese in chunks and place on top. Bake at 350 degrees for 45 minutes.