1 (7 oz.) pkg. elbow macaroni
3 c. cooked chicken, chopped
1 sm. onion, chopped
1 (2 1/2 oz.) jar sliced mushrooms, drained
2 c. (8 oz.) American cheese, shredded
2 c. milk
1 (10 3/4 oz.) can Cream of Celery soup, undiluted
1/2 tsp. salt

Cook macaroni according to package directions; drain. Add remaining ingredients to macaroni, mixing well. Spoon into lightly greased 3 quart baking dish: cover and refrigerate for several hours or overnight. Remove from refrigerator; let stand at room temperature 30 minutes. Bake, uncovered, at 350 degrees for 45 minutes. Yield: 6 to 8 servings.