3 c. macaroni, uncooked
2 cans cream of mushroom soup
2 soup cans milk
3 sliced hard boiled eggs
3-4 c. cooked chicken
1 tbsp. onion, chopped
1 c. celery, chopped
1 can Cheddar cheese soup

Mix all ingredients (not cheese soup) and put into 9x13 pan. Place in refrigerator overnight. Next day, bake 1 1/2 hours, 325 degrees. Heat cheese soup and 3 tablespoons milk and serve over squares of hot dish.