2 c. milk
2 cans cream of mushroom soup
1 (8 oz.) can water chestnuts, drained
2 c. diced cooked chicken
1 1/2 c. grated Cheddar cheese
8 oz. elbow macaroni, raw
4 hard cooked eggs, sliced
1 c. chopped onion
Pinch of salt
Dash of pepper
1/3 c. sliced celery
1 (4 oz.) can sliced mushrooms, drained

In large bowl combine soup and milk. Stir until smooth. Add all other ingredients except 1 hard cooked egg. Cover tightly and refrigerate overnight. One and one half hours before serving, preheat oven to 325 degrees.

Lightly grease deep 13 x 9 inch casserole dish. Pour in mixture and bake 1 hour and 15 minutes. Garnish with fresh parsley and remaining sliced egg. Serves 8.