7 oz. uncooked elbow macaroni
2 c. milk
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of chicken soup
1 can mushrooms
1 sm. diced onion
1 can water chestnuts
1/2 lb. cubed Velveeta cheese
2 c. diced cooked chicken
Chinese noodles

Mix everything together (except Chinese noodles). Refrigerate overnight. Top with Chinese noodles and bake 1 hour 350 degrees.